Singapore Rice Salad Recipe: A Refreshing Asian Delight

INGREDIENTS

1 can (8 ounces) pineapple chunks in pineapple juice, undrained 3 cups chilled cooked white rice, prepared in salted water 1 cup diced cucumber 1 red bell pepper, diced 1 cup shredded carrots 1/2 cup sliced green onions 2 tablespoons fresh lime juice 2 tablespoons dry sherry 1 tablespoon rice wine vinegar 1 teaspoon minced fresh ginger 2 tablespoons chopped fresh cilantro 1 tablespoon chopped unsalted peanuts

PREPARATION:

1. Drain pineapple, reserving 3 tablespoons juice. Combine rice, diced cucumber, bell pepper, carrots, green onions and pineapple in large bowl.
2. Combine lime juice, sherry, vinegar, ginger and reserved pineapple juice in small bowl; mix well. Pour over rice mixture; toss to coat.
3. Cover and refrigerate at least 2 hours or up to 12 hours. Sprinkle with cilantro and peanuts before serving. Garnish with cucumber slices, if desired.

This recipe appears in: Asian NUTRITIONAL INFORMATION: Fiber 3 g Carbohydrate 40 g Saturated Fat <1 g Total Fat 1 g Calories from Fat 6 % Calories 188 Protein 4 g Sodium 367 mg DIETARY EXCHANGE: Starch 2 Fruit 1/2 Vegetable 1/2