Nutty Brown Rice Salad
Ingredients
- 1 cup uncooked brown rice
- 1 1/2 cups water
- 1 can (15 ounce) kidney beans, rinsed and drained
- 1/4 cup red onion, chopped
- 1/4 cup mushrooms, fresh, sliced
- 1/4 cup bite-size broccoli florets
- 1/4 cup green bell pepper, chopped
- 1/4 cup red bell pepper, chopped
- 1/4 cup yellow bell pepper, chopped
- 2 tablespoons raw almonds, chopped
- 1/4 teaspoon coarse black pepper
- 2 tablespoons fat free Italian-style dressing
- 1 tablespoon extra-virgin olive oil
Directions
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.
