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“Rice to the Rescue!” Recipe Contest Winner - Corinne Portteus
Yield: Makes 6 servings.
• 3 cups cooked medium grain rice
• 2 cups frozen peeled, deveined cooked shrimp, thawed
• 1 cup (cut in half) snow peas, blanched
• 1/2 cup thinly sliced green onions
• 1/2 cup julienned red bell pepper strips
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/4 cup peanut oil
• 3/4 cup oriental-flavored dressing
Combine rice, shrimp, snow peas, green onion, bell pepper, salt and pepper in a large bowl.
Add oil and toss until mixture is evenly coated.
Drizzle dressing over salad and toss gently.
Total Fat 16g
Total Carbohydrate 31g
Dietary Fiber 1g
USA Rice Federation (www.usarice.com)
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