Herbed Brown Rice Salad
- 1/2 cup uncooked instant brown rice
- 1/2 medium red bell pepper, finely chopped
- 1 medium jalapeno, seeds and ribs discarded if desired, finely chopped
- 9 kalamata olives, coarsely chopped
- 1 1/2 to 2 tablespoons cider vinegar
- 1 tablespoon olive oil (extra-virgin preferred)
- 1 tablespoon snipped fresh basil
- 1/2 teaspoon bottled minced garlic or 1 medium garlic clove, minced
- 1/4 teaspoon finely snipped fresh rosemary (optional)
- 4 romaine lettuce leaves
- In a medium saucepan, prepare the rice using the package directions, omitting the salt and margarine.
- Spoon in a thin layer on a sheet of aluminum foil or baking sheet to cool quickly, about 8 minutes.
- Meanwhile, in a medium bowl, stir together the remaining ingredients except the lettuce.
- Stir the cooled rice into the bell pepper mixture.
- Place 1 lettuce leaf on each plate.
- Spoon the salad onto the lettuce.
- (Per Serving)
- Calories; 105
- Total Fat: 6.0g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 1.0g
- Monounsaturated: 4.5g
- Cholesterol: 0mg
- Sodium: 142mg
- Carbohydrates: 11g
- Fiber: 1g
- Sugars: 1g
- Protein: 1g
- Dietary Exchanges
- 1/2 Starch
- 1 Fat
brown rice, red bell pepper, kalamata olives, cider vinegar, olive oil, fresh basil, garlic, fresh rosemary
Taken from www.epicurious.com/recipes/food/views/herbed-brown-rice-salad-375632 (may not work)