Rice Salad with Asparagus and Peas
Rice Salad with Asparagus and Peas
  • prep: 20 min
  • cook: 0 hr
  • total: 20 min
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  • servings:
  • Ingredients

    • 1 clove garlic
    • 3 anchovy fillets
    • Coarse salt
    • 1 tablespoon sherry vinegar
    • 3 tablespoons extra-virgin olive oil
    • 1 cup Arborio rice
    • 6 ounces asparagus (about 1 bunch), trimmed and sliced 1 inch thick on the bias
    • 1 cup fresh shelled or frozen peas
    • 1/2 cup finely chopped red onion
    • 4 ounces radicchio, finely shredded (about 1 1/4 cups)
    • 1/2 cup julienned fresh basil leaves

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 217 % Daily Value *
    • Total Fat: 8 g 12.16%
    • Saturated Fat: 1 g 5.98%
    • Trans Fat: 0 g %
    • Cholesterol: 3 mg 0.89%
    • Sodium: 80 mg 3.35%
    • Calcium: 53 mg 5.3%
    • Potassium: 135 mg 3.86%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 3.64%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 32 g %
    • Dietary Fiber: 3 g 12.43%
    • Sugar: 3 g
    • Protein: 5 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 8.55%
    • Vitamin C 18.8%
    • Vitamin D 3.4%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch2
    • Exchange - Vegetables1
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total1 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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