Spicy Brown Rice Salad

1. Cook rice. While still hot mix with olive oil, vinegars, salt, pepper, and tarragon.

2. Let stand to cool for at least an hour. Add remaining ingredients.

3. To increase protein in this dish, garnish with crumbled hard boiled egg.

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Nutrient	Quantity
Total fats	46.9325 g
Protein	16.4155 g
Carbohydrates	156.5864 g
Energy	1117.88 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3887 g
Water	233.7338 g
Aspartic acid	1.6261 g
Calcium, Ca	95.064 mg
Lutein + zeaxanthin	1022.6145 g
Fiber, total dietary	9.8378 g
Fatty acids, total saturated 22:0	0.0522 g
Carotene, beta	1177.165 g
Niacin	12.5914 mg
Vitamin A, RAE	99.926 g
Fatty acids, total trans-polyenoic	0.0018 g
Arginine	1.2398 g
Riboflavin	0.2502 mg
Tocopherol, beta	0.1186 mg
Fatty acids, total polyunsaturated 15:0	0.0037 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0627 g
Fatty acids, total saturated 20:1	0.1463 g
Glutamic acid	3.4556 g
Sodium, Na	33.2575 mg
Fatty acids, total saturated 16:1 undifferentiated	0.519 g
Total lipid (fat)	46.9325 g
Manganese, Mn	5.8651 mg
Fructose	3.7989 g
Proline	0.8003 g
Fatty acids, total saturated 16:0	5.5031 g
Fatty acids, total saturated 8:0	0.006 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.789 g
Sucrose	1.6585 g
Choline, total	50.9797 mg
Sugars, total	9.8769 g
Serine	0.8531 g
Fatty acids, total saturated 10:0	0.0323 g
Fatty acids, total saturated 18:0	0.9161 g
Vitamin B-6	1.0917 mg
Selenium, Se	32.1504 g
Ash	3.5366 g
Tocotrienol, delta	0.111 mg
Fatty acids, total saturated 18:1 undifferentiated	30.8659 g
Pantothenic acid	2.347 mg
Phenylalanine	0.868 g
Copper, Cu	0.7311 mg
Betaine	0.3889 mg
Thiamin	1.0866 mg
Methionine	0.3554 g
Iron, Fe	4.777 mg
Carbohydrate, by difference	156.5864 g
Phosphorus, P	637.062 mg
Folate, total	99.798 g
Tocopherol, gamma	0.9313 mg
Lycopene	0.46 g
Alanine	0.9602 g
Valine	0.9477 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0035 g
Fatty acids, total saturated 18:2 undifferentiated	5.8367 g
Glycine	0.8124 g
Carotene, alpha	13.4185 g
Glucose (dextrose)	4.067 g
Fatty acids, total saturated 14:0	0.0407 g
Zinc, Zn	4.4713 mg
Isoleucine	0.6869 g
Fatty acids, total saturated 12:0	0.0114 g
Fatty acids, total polyunsaturated	6.2284 g
Fatty acids, total saturated 14:1	0.0004 g
Tocotrienol, gamma	2.479 mg
Fatty acids, total polyunsaturated 17:1	0.0506 g
Leucine	1.3327 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0018 g
Tocotrienol, alpha	0.8761 mg
Vitamin A, IU	1997.646 IU
Folate, DFE	99.798 g
Tryptophan	0.2141 g
Vitamin C, total ascorbic acid	62.258 mg
Phytosterols	103.0465 mg
Fatty acids, total polyunsaturated 16:1 c	0.0074 g
Galactose	0.0034 g
Fatty acids, total polyunsaturated 18:1 c	1.937 g
Fatty acids, total saturated 20:0	0.1955 g
Tocotrienol, beta	0.1665 mg
Fatty acids, total saturated 6:0	0.0003 g
Starch	134.1967 g
Tyrosine	0.5975 g
Vitamin K (phylloquinone)	308.4846 g
Fatty acids, total saturated	6.8075 g
Histidine	0.404 g
Fatty acids, total monounsaturated	31.5826 g
Threonine	0.6075 g
Folate, food	99.798 g
Fatty acids, total polyunsaturated 17:0	0.0089 g
Fatty acids, total polyunsaturated 24:0	0.0314 g
Cryptoxanthin, beta	15.1525 g
Vitamin E (alpha-tocopherol)	7.2492 mg
Fatty acids, total trans	0.0018 g
Magnesium, Mg	252.851 mg
Lysine	0.6596 g
Potassium, K	882.6415 mg
Cystine	0.1937 g
Fluoride, F	2.8361 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Olive oil	3 tablespoons	358.02	0	40.5
Brown rice	1 cup	678.95	141.0625	5.92
Onion	0.25 cup	16	3.736	0.04
Balsamic vinegar	2 tablespoons	28.16	5.4496	0
Cucumber	0.5 cup	7.98	1.4364	0.1064
Parsley	0.25 cup	5.4	0.9495	0.1185
black pepper	1 teaspoon	5.773	1.4708	0.075
green pepper	0.25 cup	7.45	1.7284	0.0633
tarragon	0.5 teaspoon	0.885	0.1507	0.0217
chive	0.25 cup	3.6	0.522	0.0876
wine vinegar	2 tablespoons	5.662	0.0805	0