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Print this Recipe    Rice Salad

Low-Fat Chilled Rice Salad

2 cups cooked brown rice
1/2 cup raisins
1/2 cup shredded carrots
1 Tablespoon sesame seeds
2 Tablespoons pumpkin seeds
1 Tablespoon minced onion
3 Tablespoons rice wine vinegar
2 Tablespoons maple syrup

In large bowl, combine all ingredients. Refrigerate at least 1 hour
prior to serving to allow flavors to blend. Makes 4 servings.

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