Broiled Tilapia with Bean, Potato and Olive Salad

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2 cups frozen or dry brown rice

1/2 pound small new potatoes, cut into 1/4-inch rounds

1 pound mixed beans (yellow and green), trimmed and cut into 1-inch pieces

1 red bell pepper, cut into thin strips

3 tablespoons extra-virgin olive oil

3 tablespoons chopped fresh parsley and/or basil

2 tablespoons lemon juice (about 1 lemon), plus wedges for serving

1 teaspoon Dijon mustard

6 pitted kalamata olives, finely chopped

Kosher salt and freshly ground black pepper

3 tablespoons whole wheat breadcrumbs

1/4 teaspoon paprika

Four 6- to 7-ounce tilapia fillets

2 cups fresh berries, for serving

Four 6-ounce glasses reduced-fat milk, for serving