Tuesday, January 4, 2011

Brown Rice Salad with Peas and Red Pepper
1 cup frozen peas, thawed
2 cups long grain brown rice, cooked
1 small red pepper, diced
1 small bunch watercress, chopped
2 Tbsp. extra-virgin olive oil
1 Tbsp. rice vinegar
1 small clove garlic, finely minced
Salt and freshly ground black pepper, to taste
2 Tbsp. pine nuts

Microwave peas on high for 1 minute. In a medium salad bowl, combine peas, brown rice, red pepper and watercress. In a small bowl, whisk together olive oil, rice vinegar and garlic. Add to rice mixture, tossing well to combine. Season to taste with salt and pepper. Garnish with pine nuts.

Makes 8 servings.

Per serving: 118 calories, 5 g. total fat (less than 1 g. saturated fat), 15 g. carbohydrate, 3 g. protein, 2 g. dietary fiber, 19 mg. sodium.

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