Blueberry Coconut Brown Rice Salad Recipe


Submitted by christinavt

Makes 8 servings


Sweet, nutty and delicious by itself or as an accompaniment to grilled meat or seafood. By Mary Manghis, printed in "The Onion Skin." short-grain brown rice, blueberries, shredded unsweetened coconut, almonds or pecans, maple syrup or honey cvt

Ingredients
2 cups cooked short-grain brown rice, cooled (20041)
2 cups fresh blueberries
45 g (1/2 cup) shredded coconut (12108)(fresh? dried?)
1/2 cup slivered almonds or chopped pecans
1/4 cup maple syrup or honey
Directions
Combine all the ingredients and serve as a delicious side dish. Top with Cashew Cream if desired.
Categories

Berries, Nuts, Rice, Salads, Side Dish, American, Quick, Vegetarian

Nutrition Facts
Serving Size 106.4g
Amount Per Serving
Calories
172
Calories from Fat
64
% Daily Value*
Total Fat
7.1g
11%
Saturated Fat
3.5g
17%
Cholesterol
0mg
0%
Sodium
4mg
0%
Total Carbohydrates
25.8g
9%
Dietary Fiber
3.3g
13%
Sugars
10.1g
Protein
3.0g
Vitamin A 0% • Vitamin C 6%
Calcium 3% • Iron 5%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)
Nutrition Breakdown
Daily Values (?)
Daily Values

Nutritional Analysis

Nutrition Grade
96% confidence
B 		  Good points
  • No cholesterol
  • Very low in sodium
  • Very high in manganese
    		•    Bad points
  • High in sugar
    		•
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