Brown Rice Salad with Kidney Beans and Almonds Recipe

Name: Brown Rice Salad with Kidney Beans and Almonds
Prep time: 20 min
Cook time: 45 min
Total time: 2 h 5 min
Yield: serves: 6
Ingredients: 1 cup (185g) uncooked brown rice; 1 1/2 cups (375ml) water; 1 tin (400g) kidney beans; 1/2 a red onion, chopped; 1/4 cup sliced mushrooms; 1/4 cup small broccoli florets; 1/2 each of a red, green and yellow capsicum, chopped; 2 tablespoons almonds, chopped; freshly ground black pepper, to taste; 2 tablespoons fat-free Italian dressing; 1 tablespoon extra virgin olive oil

Ingredients

1 cup (185g) uncooked brown rice
1 1/2 cups (375ml) water
1 tin (400g) kidney beans
1/2 a red onion, chopped
1/4 cup sliced mushrooms
1/4 cup small broccoli florets
1/2 each of a red, green and yellow capsicum, chopped
2 tablespoons almonds, chopped
freshly ground black pepper, to taste
2 tablespoons fat-free Italian dressing
1 tablespoon extra virgin olive oil

PREP TIME 20m	COOK TIME 45m	TOTAL TIME 2h5m
YIELD serves: 6

Instructions

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. Check the water during cooking and top up if needed. Remove from heat and allow to cool.
Place cooled rice in a large bowl. Stir in the kidney beans, red onions, mushrooms, broccoli, capsicums and almonds; season with the pepper. Toss salad with the Italian dressing and olive oil.
Chill for an hour before serving.

Dinner