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RECIPE
8 INGREDIENTS 5 STEPS 45min

Forbidden Rice Salad with Pickled Vegetables

4.5
2 Ratings
Black rice cooks in half the time of brown rice, and is perhaps even more nutritious! It holds its shape incredibly well, which makes it a perfect candidate for a rice salad!
Forbidden Rice Salad with Pickled Vegetables Recipe | SideChef
Black rice cooks in half the time of brown rice, and is perhaps even more nutritious! It holds its shape incredibly well, which makes it a perfect candidate for a rice salad!
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
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Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
45min
Total Time
$2.32
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1 1/2 cups
Carrots , peeled, thinly sliced
1 bunch
Radishes , trimmed, thinly sliced
1/4 cup
Rice Vinegar
1 tsp
2 Tbsp
1 1/2 cups
Water
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
239
FAT
5.2 g
PROTEIN
5.4 g
CARBS
44.8 g

Cooking Instructions

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Step 1
In a medium-lidded saucepan, combine the Black Rice (1 cup) with Water (1 1/2 cups) . Bring to a boil, turn the heat down to low, and cover. Cook for 20 minutes, until the liquid is absorbed and the rice is al dente.
Step 2
Remove from heat and let stand for 10 minutes, fluff with a fork.

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Nutrition Per Serving
Calories
239
% Daily Value*
Fat
5.2 g
7%
Saturated Fat
0.5 g
2%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
44.8 g
16%
Fiber
4.0 g
14%
Sugars
4.3 g
--
Protein
5.4 g
11%
Sodium
679.7 mg
30%
Vitamin D
--
--
Calcium
50.7 mg
4%
Iron
1.7 mg
9%
Potassium
384.1 mg
8%
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