Name: Nutty Brown Rice Salad
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Uncooked brown rice - 1 cup; Water - 1 ½ cups; Kidney beans, rinsed and drained - 1 (15 ounce) can; Chopped red onion - ¼ cup; Sliced fresh mushrooms - ¼ cup; Bite-size broccoli florets - ¼ cup; Chopped green bell pepper - ¼ cup; Chopped red bell pepper - ¼ cup; Chopped yellow bell pepper - ¼ cup; Chopped raw almonds - 2 tablespoons; Coarse black pepper - ¼ teaspoon; Fat free Italian-style dressing - 2 tablespoons; Extra-virgin olive oil - 1 tablespoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Nutty Brown Rice Salad

1. Uncooked brown rice - 1 cup

2. Water - 1 ½ cups

3. Kidney beans, rinsed and drained - 1 (15 ounce) can

4. Chopped red onion - ¼ cup

5. Sliced fresh mushrooms - ¼ cup

6. Bite-size broccoli florets - ¼ cup

7. Chopped green bell pepper - ¼ cup

8. Chopped red bell pepper - ¼ cup

9. Chopped yellow bell pepper - ¼ cup

10. Chopped raw almonds - 2 tablespoons

11. Coarse black pepper - ¼ teaspoon

12. Fat free Italian-style dressing - 2 tablespoons

13. Extra-virgin olive oil - 1 tablespoon

How to cook deliciously - Nutty Brown Rice Salad

1. Stage

Combine the rice and water in a small saucepan; bring to a boil over high heat. Cover, and reduce the heat to medium-low. Simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes. Remove from heat and allow to cool.

2. Stage

Place cooled rice in a large bowl. Stir in the kidney beans, red onions, mushrooms, broccoli, bell peppers, and almonds; season with pepper. Toss salad with the Italian Dressing and olive oil.

3. Stage

Chill for at least one hour before serving.