Directions:
- Bring stock to a boil.
- Add rice and cook, covered, for 45 - 50 mins (or until grains split).
- At this point it can be drained and refrigerated for 2 days.
- Whisk together all dressing ingredients, except oils.
- Add oils, last; whisk vigorously until mixture emulsifies.
- This can be stored in fridge for a couple of days.
- Toast nuts in a dry frying pan over medium heat.
- Cool and roughly chop.
- A few hours before serving. toss everything together in a large bowl.
- With just enough dressing to lightly coat.
- Taste and season.
- P.S. this can be made with vegetable broth.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 442.65 Kcal (1853 kJ) | ||
| Calories from fat | 252.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.07g | 43% | |
|---|---|---|---|
| Sodium | 707.42mg | 29% | |
| Potassium | 433.31mg | 9% | |
| Total Carbs | 44.92g | 15% | |
| Sugars | 17.27g | 69% | |
| Dietary Fiber | 3.61g | 14% | |
| Protein | 6.39g | 13% | |
| Vitamin C | 9.9mg | 17% | |
| Iron | 2.8mg | 16% | |
| Calcium | 41.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 203.78 Kcal (853 kJ) | ||
| Calories from fat | 116.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.92g | 43% | |
|---|---|---|---|
| Sodium | 325.67mg | 29% | |
| Potassium | 199.48mg | 9% | |
| Total Carbs | 20.68g | 15% | |
| Sugars | 7.95g | 69% | |
| Dietary Fiber | 1.66g | 14% | |
| Protein | 2.94g | 13% | |
| Vitamin C | 4.6mg | 17% | |
| Iron | 1.3mg | 16% | |
| Calcium | 19.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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