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Nutrition Facts
Serving Size 132 g
(Approx. 6 Servings)
Amount Per Serving
Calories 330 Calories From Fat 170
% Daily Value*
Total Fat 19 g 29%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 90 mg 4%
Total Carbohydrate 40 g 13%
Dietary Fiber 4 g 16%
Sugars 3 g
Protein 4 g
Vitamin A 4% Iron 8%
Vitamin C 10% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Corn And Basmati Rice Salad
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

3/4 cup(s) H-E-B Basamati Rice
1 1/4 cup(s) water
3 corn, husked
3/4 cup(s) green onions, chopped
1/2 cup(s) pecan pieces, toasted
1 Tbsp olive oil
1/8 Tsp salt
1/8 Tsp ground black pepper
1/4 cup(s) extra virgin olive oil
2 Tbsp red wine vinegar
2 Tsp Dijon mustard
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Instructions

1
Rinse rice in a strainer under cold running water and drain; bring 1 1/4 cups water to a boil in a 2-quart saucepan, then add rice and 1/2 teaspoon salt to boiling water; reduce heat to low, cover and simmer 20 minutes, or until water is absorbed; remove from heat and fluff with a fork.
2
While rice cooks, cut corn kernels from cob with a sharp knife, and chop green onions.
3
Toast pecans in a small skillet over medium heat 5-7 minutes; stir often and watch carefully to prevent burning.
4
Heat 1 tablespoon oil in a large skillet, and sauté green onions 30 seconds; add corn and sauté 5 minutes or until corn is crisp-tender; season with salt and pepper and set aside.
5
Combine olive oil, vinegar and mustard in a large bowl; toss in rice and corn mixture ; sprinkle with pecans right before serving

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