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Bay Area Rice Salad

Yield: 6 cups (8 servings)
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  • 2 cups chilled cooked white rice
  • 1 cup chilled cooked wild rice
  • 6 ounces smoked mussels or smoked bay scallops
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced yellow or green bell pepper
  • 1 cup diced peeled cucumber
  • 3 tablespoons light mayonnaise
  • 3 tablespoons light sour cream
  • 1 tablespoon chopped fresh dill, or 1 teaspoon dried dill weed
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon freshly ground pepper


  1. Combine the rices, mussels, peppers, and cucumber in a large bowl.
  2. In a small bowl, combine the remaining ingredients; mix well.
  3. Toss with the rice mixture. Serve immediately or chill.
  4. Serve at room temperature.

Nutritional Information (Per Serving)
Protein:7 g
Sodium: 114 mg
Cholesterol:27 mg
Fat: 5 g
Dietary Fiber: 1 g
Sugars: 2 g
Carbohydrates: 22 g
Exchanges: 1 Starch, 1 Vegetable, 1 Fat

Source: The New Family Cookbook for People with Diabetes

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