Rice and Chile Salad with Creamy Vinaigrette Dressing
Diet types:
- CKD non-dialysis
- Dialysis
- Diabetes
Recipe submitted by DaVita dietitian Margaret from Texas.
Portions: 8
Serving size: 1/2 cup
Ingredients
- 1-3/4 cups water
- 1 cup long grain white rice, uncooked
- 1/4 teaspoon salt
- 1 large poblano chili, roasted (roasting directions below)
- 1 cup frozen peas, thawed
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1/4 cup green onions, chopped
- 1 cup cucumber, peeled, seeded and diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoon cider vinegar
- 2 tablespoon fresh lime or lemon juice
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon ground cumin
- 1/2 cup sour cream
- 2 tablespoons olive oil
- 1/4 teaspoon black pepper
Preparation
To cook rice, bring water to a boil in a 2-quart saucepan and add rice and salt. Bring water to a boil again, stir once, cover and reduce heat to simmer for 15 minutes or until water has evaporated. Remove from heat and set, covered for at least 10 minutes.
To roast chile, place under broiler, turning often until uniformly charred. When the pepper is blackened on all sides, transfer to a plastic bag or bowl, cover and seal and let cool. Remove charred skin from chiles, rinse and pat dry. Dice the chilies.
To assemble salad, combine rice and diced chiles. Add thawed peas, bell peppers, onion, cucumber and cilantro. Toss well to combine.
To prepare dressing, combine all dressing ingredients and mix well.
Toss dressing with rice and vegetable mixture. Chill until ready to serve.
Renal and renal diabetic food choices
Carbohydrate choices
1-1/2
Helpful hints
Poblano chiles are also known as ancho chiles.
Roast chiles ahead of time to allow time to cool.
Wear rubber gloves when removing seeds and vein from hot chiles.
For a nice presentation, serve on a platter lined with lettuce leaves.
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