Nutty Brown Rice Salad Recipe

Nutty Brown Rice Salad Recipe

  • 1 cup uncooked brown rice
  • 1 1/2 cups water
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1/4 cup chopped red onion
  • 1/4 cup sliced fresh mushrooms
  • 1/4 cup bite-size broccoli florets
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped yellow bell pepper
  • 2 tablespoons chopped raw almonds
  • 1/4 teaspoon coarse black pepper
  • 2 tablespoons fat free Italian-style dressing
  • 1 tablespoon extra-virgin olive oil
  1. 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.
  2. 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.
  3. Chill for at least one hour before serving.
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