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“Rice to the Rescue!” Recipe Contest Winner - Julie DeMatteo
Yield: Makes 6 servings.
• 3 cups cooked rice
• 1 cup chopped, Italian flat-leaf parsley
• 3/4 cup chopped cucumber
• 3/4 cup chopped tomato
• 1/4 cup minced mint leaves
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1 teaspoon salt
• 1 teaspoon ground black pepper
In a large bowl, combine rice, parsley, cucumber, tomato, mint, olive oil, lemon juice, salt and pepper.
Total Fat 10g
Total Carbohydrate 24g
Dietary Fiber 1g
USA Rice Federation (www.usarice.com)
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