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Nuts: Rice: Spicy Carrot-Rice Salad -- e

Source of Recipe

Chyrel's Recipes From Friends 2004
Spicy Carrot-Rice Salad -- e
SERVES: 4

1/3 cup pineapple juice
2 tablespoons fresh lime juice
1 tablespoon honey
1 1/2 teaspoons finely chopped fresh
jalapeno pepper
1/2 teaspoon salt
2 teaspoons olive oil
4 1/2 cups shredded carrots
2 cups cooked wild rice
6 ounces cooked pinto beans
1 cup diced green bell pepper
1/2 cup diced red onion
1 1/2 cups drained, diced canned pineapple in unsweetened fruit juice
1 ounce shelled peanuts, chopped
1 tablespoon shredded
unsweetened coconut

1 To prepare the dressing, in a small bowl, whisk together the pineapple juice, lime juice, honey, jalapeno pepper, and salt. Set aside.

2 In a large nonstick skillet over medium-high heat, warm the oil until hot but not smoking. Add the carrots and stir-fry until the carrots are crisp-tender, about 6 minutes.

3 Add the wild rice, beans, bell pepper, and onion to the skillet, and remove from the heat. Add the dressing and stir to combine. Cover and refrigerate for 1 hour or overnight.

4 Just before serving, add the pineapple, peanuts, and coconut, and toss to mix well. Serve chilled or at room temperature.

Not only do carrots add color, flavor, and texture to the dishes they are in, they are also very good for you. Just 1 medium carrot will give you four times the Recommended Dietary Allowance of Vitamin A as well as a healthy dose of soluble fiber and potassium.


Each 2 cups serving equals: 113 Calories, 9 g Protein, 3 g Fat, 12 g Carbohydrate, 12 mg Cholesterol, 201 mg Sodium. +++EXC: 1 Fat, 1 Protein, 3 Vegetables, 1 Bread, 1 Fruit