Warm rice salad
1 cup 10-minute brown rice
1 cup frozen chopped green bell pepper
1 tablespoon balsamic vinegar
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2 teaspoons canola oil
1 cup rinsed and drained canned kidney beans
Salt and freshly ground pepper, to taste
Bring 2 to 3 quarts water to a boil. Add rice and boil, uncovered, 8 minutes. Add bell pepper and cook 2 more minutes; drain. Place in a bowl; toss with vinegar and oil. Add beans and salt and pepper; toss well. Makes 2 servings.
Per serving: 303 calories (25 percent from fat), 8.5 g fat (0.9 g saturated, 4.9 g monounsaturated), 0 cholesterol, 7.7 g protein, 49.8 g carbohydrates, 6.3 g fiber, 105 mg sodium.