Bring 1 cup water to a boil in medium saucepan. Stir in rice. Bring water to a boil again. Reduce heat to low; cover and simmer 5 minutes. Remove from heat. Stir rice; cover again. Let stand 5 minutes or until water is absorbed and rice is tender. Fluff with fork; set aside.
Meanwhile, place asparagus in large bowl. Core tomatoes over a separate bowl to catch juice. Dice tomatoes, reserving juice. Add tomatoes to asparagus. Whisk 1 1/2 tablespoons reserved tomato juice, lemon juice, oil, salt, and pepper in small bowl until well blended. Stir in chives and dill.
Add rice to salad bowl. Pour in dressing; toss lightly to coat.
Variation: To turn this salad into a heartier main dish, add 1 cup chopped cooked chicken breast.
Calories: 130 calories, Carbohydrates: 22 g, Protein: 4 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 97 mg, Fiber: 3 g
Exchanges per serving: 1 1/2 Bread/Starch.
asian cuisine asparagus bread brown-rice chicken-as-food cholesterol cooking crops cuisine dill eating behaviors of humans european cuisine fat food and drink food and drink preparation food industry food ingredients foods health juice nutrition nutrition facts label onion rice salad salt scallion starch teaspoon tomato vegan cuisine water western cuisine
Copyright Diabetic Cooking.