Rice, Spinach and Cashew Salad

8 Reviews
100% would make this recipe again

This salad is a meal in itself, ideal for pot-lucks and pic-nics.

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Preparation : 10 min Cooking : 15 min Standing : 1 h
470 calories/serving

Ingredients

1/4 cup basmati rice 45 g
1/2 cup cashews, unsalted 80 g
6 button (white) mushrooms, thinly sliced 80 g
2 cups baby spinach 35 g
3 tbsp raisins 30 g
1 green onions/scallions, thinly sliced
1 stalk celery, thinly sliced 70 g
2 tbsp canola oil 30 mL
1 tbsp wheat-free soy sauce 15 mL
1 tsp lemon, freshly squeezed 1/4 lemon
ground pepper to taste [optional]

Before you start

This salad is a meal in itself. Ideal for pot-lucks and pic-nics.

Method

  1. Cook the rice, then put it in a large bowl (to allow enough room for the spinach) and let cool down about 10 min
  2. Add the nuts, mushrooms, spinach, raisins, scallions and celery.
  3. In a small bowl, combine the oil, soy sauce, and lemon juice. Season with pepper to taste then pour over the salad. Toss and let stand in the refrigerator at least 1 h.
  4. Serve.

Nutrition Facts Table

per 1 serving (220 g)

Amount

% Daily Value

Calories

470

Fat

31 g

47 %

Saturated 4 g
+ Trans 0.3 g

22 %

Cholesterol

0 mg

Sodium

300 mg

12 %

Carbohydrate

43 g

14 %

Fibre

3 g

13 %

Sugars

13 g

Net Carbs

40 g

Protein

11 g

Vitamin A

28 %

Vitamin C

13 %

Calcium

6 %

Iron

27 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Copper, Folacin, Iron, Magnesium, Manganese, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin E, Vitamin K, Zinc
Good source of  :
Niacin, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin B6
Source of  :
Calcium, Fibre, Omega-3, Omega-6, Vitamin C
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits 1
Vegetables ½
Fats 6
More info
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8 Reviews (8 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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