Rice and Chile Salad with Creamy Vinaigrette Dressing
- CKD non-dialysis
- Lower Protein
- 1 cup long grain white rice, uncooked
- 1/4 teaspoon salt
- 1 large poblano chili
- 1 cup frozen peas
- 1 cup cucumber
- 1/4 cup green onions
- 1/4 cup fresh cilantro
- 1/2 cup red bell pepper
- 1/2 cup green bell pepper
- 1 garlic clove
- 2 tablespoon cider vinegar
- 2 tablespoon fresh lime juice
- 1 teaspoon Dijon mustard
- 1 teaspoon ground cumin
- 1/2 cup sour cream
- 2 tablespoons olive oil
- 1/4 teaspoon black pepper
- To cook rice, bring 1-3/4 cups 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.
- Thaw peas; peel and seed cucumber; chop cucumber,green onions and cilantro; dice bell peppers and mince garlic.
- 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.
- 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.
Submitted by: DaVita dietitian Margaret from Texas.
Nutrients per serving
Protein 4 g
Carbohydrates 24 g
Fat 7 g
Cholesterol 5 mg
Sodium 110 mg
Potassium 191 mg
Phosphorus 68 mg
Calcium 34 mg
Fiber 2.2 g
Kidney and kidney diabetic food choices
- 1 vegetable, medium potassium
- 1 starch
- 1 fat
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