Ingredients Jump to Instructions ↓

  1. 1 cup uncooked brown rice

  2. 1 1/2 cups water

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

  4. 1/4 cup chopped red onion

  5. 1/4 cup sliced fresh mushrooms

  6. 1/4 cup bite-size broccoli florets

  7. 1/4 cup chopped green bell pepper

  8. 1/4 cup chopped red bell pepper

  9. 1/4 cup chopped yellow bell pepper

  10. 2 tablespoons chopped raw almonds

  11. 1/4 teaspoon coarse black pepper

  12. 2 tablespoons fat free Italian-style dressing

  13. 1 tablespoon extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. 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. 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. Chill for at least one hour before serving.


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