Healthy Recipes for a Vegan Pregnancy : Sides (part 2) - Italian Rice Salad, Pineapple Lime Rice

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Italian Rice Salad

Double this marinated rice salad recipe for a potluck, picnic, or baby shower.

SERVES 8

13 cup red wine vinegar

1 tablespoon balsamic vinegar

2 teaspoons Dijon mustard

12 cup olive oil

4 cloves garlic, minced

1 teaspoon basil

13 cup chopped fresh parsley

2 cups cooked rice

1 cup green peas, fresh or frozen, thawed

1 carrot, grated

12 cup roasted red peppers, chopped

12 cup green olives, sliced

Salt and pepper, to taste

Folic Acid: 

Vitamin B12: NA

Protein: 

Iron: 

Zinc: 

Calcium: 

Vitamin D: NA

1. Whisk or shake together the vinegars, mustard, olive oil, garlic, basil, and parsley.

2. In a large bowl, combine rice with remaining ingredients except salt and pepper. Toss with dressing mixture; coat well.

3. Taste, and season with salt and pepper, to taste.

4. Chill for at least 30 minutes before serving to allow flavors to meld. Gently toss again just before serving.

Per Serving

Calories: 219 | Fat: 16g | Sodium: 302mg | Fiber: 2g | Protein: 2g

 

Pineapple Lime Rice

Instead of pineapple, fresh cubed mango would also add a sweet flavor to this simple zesty side.

SERVES 4

2 cups warm, cooked brown or white rice

2 tablespoons vegan margarine

112 tablespoons lime juice

13 cup chopped fresh cilantro

1 (16-ounce) can pineapple tidbits, drained

Dash salt

Folic Acid: 

Vitamin B12: NA

Protein: 

Iron: 

Zinc: 

Calcium: 

Vitamin D: NA

1. Stir margarine into hot rice until melted and combined.

2. Add remaining ingredients; toss gently to combine. Taste, and add a dash of salt, to taste.

Per Serving

Calories: 222 | Fat: 6g | Sodium: 83mg | Fiber: 2g | Protein: 3g

 
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