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BARB MAXWELL
Rice salad with corn and cheese
White rice garden peas, peppers and herbs
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Ingredients
Directions
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Boil the rice according to the instructions on the package. Cut the bell pepper into strips and cut the onion. Cut the cheese into cubes.
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Rinse the vegetables in a colander under the tap with cold water. Let the rice cool down in a wide bowl, shovel regularly.
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Heat the oil in a wok and fry the onion until golden brown. Add Italian herbs the last minute.
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Add the onion with shortening, garden peas, paprika, corn grits and cheese to the cooled rice and scoop.
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Nutrition
655Calories
Sodium0% DV1.320mg
Fat42% DV27g
Protein52% DV26g
Carbs26% DV77g
Fiber32% DV8g
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