Recipe courtesy of Michele Urvater
Warm Brown Rice Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 331
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 48
- Dietary Fiber
- 6
- Sugar
- 4
- Protein
- 8
- Cholesterol
- 0
- Sodium
- 738
- Total: 40 min
- Prep: 40 min
Ingredients
2 3/4 cups salted water
1 cup uncooked long grain brown rice
3 tablespoons each vegetable and olive oil
3 to 4 tablespoons rice or Champagne vinegar
Touch of Dijon mustard
Salt and freshly ground pepper
2 cups thawed frozen "petite" peas
1/4 cup torn basil leaves
1/4 cup chopped flat leaf parsley leaves
Directions
- Bring water to a boil, add brown rice, cover and cook over very low heat for 30 minutes. Check the brown rice; if not tender, cook for 5 minutes longer. Drain and spread the rice out in a shallow bowl to cool somewhat.
- While rice is cooking in the bottom of a mixing bowl combine the oils, vinegar, mustard and season to taste with salt and pepper.
- When chicken is done, combine the rice, peas, basil and parsley and adjust the seasoning.