Title: Red Bean and Rice Salad
Categories: Salad Vegetable Lowcal
Yield: 4 Servings
| 2 | tb | Vegetable oil |
| 1 | c | Brown rice |
| 2 1/2 | c | Low sodium chicken stock |
| 1 | c | Canned red kidney beans, |
| | | Rinsed and drained |
| 1/4 | c | Sliced celery |
| 1/4 | c | Chopped onion |
| 1/4 | c | Chopped green bell pepper |
| 1/4 | c | Chopped red bell pepper |
| 1 | tb | Chopped fresh parsley |
| 1 | tb | Red wine vinegar |
| 1/2 | ts | Hot pepper sauce |
| 2 | c | Shredded lettuce |
Heat 1 TBS of oil in medium sized saucepan over medium high heat. Add rice
and saute til lightly browned. Add stock and bring to a boil. Reduce heat
and simmer rice, covered, 50 minutes or til rice is tender and broth is
completely absorbed. Drain rice in colander and set aside to cool at least
30 minutes. When cool, transfer rice to a bowl. Add remaining oil and other
remaining ingredients, except the lettuce, and toss until well combined.
Cover and refrigerate 2 hours. To serve, line a platter with shredded
lettuce and mound the salad on top. Formatted for MM by Sherry Pinamonti
Source: The Wellness Lowfat Cookbook
: from University of California at Berkeley