Brown Rice and Carrot Salad


1 tsp canola oil
1 tsp rice vinegar or cider vinegar
1/2 tsp mirin (Japanese rice wine) or apple or orange juice
1/4 tsp grated fresh ginger root
1/8 tsp salt
1 cup cooked brown rice
1 small carrot, shredded, about 1/2 cup


COMBINE oil, vinegar, mirin, ginger root and salt in a medium bowl. STIR in rice and carrot. SPOON into 2 cupcake holders or small containers with lids, forming into balls.

Makes 2 servings.

Nutritional information:

Per serving: 140 calories | 3 grams total fat | 3 grams protein | 276.5 grams carbohydrates | 170 milligrams sodium | 2.5  grams dietary fiber