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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Drain fruit cocktail, reserving 1/4 cup liquid; save
remainder for other uses. Cook rice according to
package directions; chill thoroughly. Toss rice with
fruit cocktail, tomato, celery and green onions.
Combine reserved fruit cocktail liquid with vinegar,
oil, mustard, tarragon and garlic powder. Stir into
rice mixture; chill for flavors to blend.
Nutrition (per serving): 199 calories Total Fat 4
g (16% of calories) Source: The Canned Fruit Promotion
Service :
D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á
| Ingredients:
16 Ounce(s) California fruit cocktail
1 Cup(s) Brown rice
1 Tomato; diced
1 Cup(s) Sliced celery
1/2 Cup(s) Boiled potatoes; peeled or c
2 Tablespoon(s) Raw peanuts, chopped
1 Tablespoon(s) Squash, cubed, peeled
1 Tablespoon(s) Dijon mustard
1/8 Teaspoon(s) Cn red kidney beans, drained |
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