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Flavor treat
Use herbs to jazz up rice salads for summer

When the weather heats up, it's time to cool down with salads.

Tired of the same old tossed green salad? Try rice-based salads spiced with herbs, suggests the USA Rice Federation.

0601herb.jpg (14735 bytes)
Basil tomato salad

For more rice salad recipes and tips on preparing rice salads, visit www.ricecafe.com.

SUMMER PICNIC SALAD

3 cups cooked rice, cooled to room temperature

1 (17-ounce) can whole kernel corn, drained

cup diced chile poblano, peeled and seeded

cup chopped green olive with pimientos

1/3 cup chopped green bell pepper

1/3 chopped red bell pepper

1/3 cup sliced green onions

1 teaspoon crushed red pepper

3 tablespoons lime juice

3 tablespoons olive oil

1 teaspoon garlic, crushed

8 ounces "queso fresco" or a very mild feta cheese, crumbled

lettuce leaves

2 small tomatoes, cut into wedges, for garnish

Combine rice, corn, poblano, olives, green pepper, red pepper, onions and crushed red pepper in large bowl. Mix lime juice, oil and garlic, add to rice mixture. Just before serving, add cheese and toss lightly.

Serve on lettuce leaves; garnish with tomato wedges. Makes six servings.

Each serving provides 340 calories, 10 grams protein, 17 grams fat, 40 grams carbohydrate, 2 grams dietary fiber, 34 milligrams cholesterol and 861 milligrams sodium.

BASIL TOMATO SALAD

2 tablespoons olive oil

2 tablespoons cider vinegar

2 teaspoons chopped fresh basil leaves (substitute 1 teaspoon dried basil for fresh)

teaspoon salt

teaspoon ground black pepper

3 cups cooked rice, cooled to room temperature

2 medium tomatoes, chopped

1 medium cucumber, peeled, seeded and chopped

1 small red onion, chopped

Whisk together oil, vinegar, basil, salt and pepper in large bowl. Add rice, tomatoes, cucumber and onion; toss lightly. Makes six servings.

Each serving provides 167 calories, 3 grams protein, 5 grams fat, 28 grams carbohydrate, 1 gram dietary fiber, 0 milligrams cholesterol and 6 milligrams sodium.

June 2001

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