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Warm rice salad

Warm rice salad

1 cup 10-minute brown rice

1 cup frozen chopped green bell pepper

1 tablespoon balsamic vinegar

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.

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