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REBECCA B.
Lebanese rice salad
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Ingredients
Directions
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Cook the wild rice with 1 teaspoon of salt and 2 tablespoons of olive oil. Drain and let cool on a flat dish or tray.
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Mix spring onions, coriander, mint, lemon juice with the rest of the olive oil.
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Cut the cucumber with peel lengthwise in quarters and cut slices of it.
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Cross the tomatoes. Put them for a few seconds in boiling water, peel them and cut into cubes or small parts.
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Spoon the cucumber and rice through the spice mixture. Serve the dish with the tomatoes, coriander leaves and fresh mint.
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Tasty with flat bread or pita bread and garlic oil.
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Nutrition
470Calories
Sodium0% DV0g
Fat18% DV12g
Protein20% DV10g
Carbs26% DV79g
Fiber0% DV0g
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