Ingredients
6
6 servings
- •1 cup uncooked brown rice
- •1 ½ cups water
- •1 (15 ounce) can kidney beans, rinsed and drained
- •¼ cup 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
- •2 tablespoons chopped raw almonds
- •¼ teaspoon coarse black pepper
- •2 tablespoons fat free Italian-style dressing
- •1 tablespoon extra-virgin olive oil
Instructions
- 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.
- 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.
- Chill for at least one hour before serving.
Nutritional Facts
Per 6 servings
- Calories: 223
- Carbohydrate: 39g
- Fat: 5g
- Fiber: 6g
- Protein: 7g
- Sugar: 2g
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