Herbed Brown Rice Salad

Name: Herbed Brown Rice Salad
Ingredients: 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

10 ingredients

22 steps

Ingredients

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

Directions

1

In a medium saucepan, prepare the rice using the package directions, omitting the salt and margarine.
2

Spoon in a thin layer on a sheet of aluminum foil or baking sheet to cool quickly, about 8 minutes.
3

Meanwhile, in a medium bowl, stir together the remaining ingredients except the lettuce.
4

Stir the cooled rice into the bell pepper mixture.
5

Place 1 lettuce leaf on each plate.
6

Spoon the salad onto the lettuce.
7

(Per Serving)
8

Calories; 105
9

Total Fat: 6.0g
10

Saturated: 0.5g
11

Trans: 0.0g
12

Polyunsaturated: 1.0g
13

Monounsaturated: 4.5g
14

Cholesterol: 0mg
15

Sodium: 142mg
16

Carbohydrates: 11g
17

Fiber: 1g
18

Sugars: 1g
19

Protein: 1g
20

Dietary Exchanges
21

1/2 Starch
22

1 Fat