Brown Rice and Vegetable Salad

60 minutes Prep: 20 minutes Cook: 40 minutes

437 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	medium	onion	finely chopped
1	each	garlic cloves	crushed
2	ounces	olive oil
8	ounces	rice, brown	long-grain
3/4	pint	vegetable stock
1	teaspoon	salt
1/2	teaspoon	turmeric
8	ounces	french beans
4	ounces	green peas	fresh or
4	ounces	corn	fresh or
1	each	sweet red bell pepper
4	ounces	peanuts	or cashews

Directions

Cook the onion and garlic in the olive oil until soft and golden.

Stir in the rice until coated evenly with the oil.

Add the stock, salt and turmeric.

Bring to a boil and simmer for about 40 minutes. The rice should be tender and all the liquid absorbed.

While the rice is cooking, prepare the vegetables.

Cut the beans into small chunks.

Cook in boiling salted water until tender (I'd prefer to steam them).

Drain well.

Cool the rice and vegetables and mix together with the bell pepper.

Stir in half the nuts and place in a serving bowl.

Sprinkle with the remaining nuts.

Serve with an oil and vinegar dressing if liked.

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Nutrition Facts

Serving Size 168g

Amount per Serving

Calories 437 50% of calories from fat

	% Daily Value*
Total Fat 24.0g	37%
Saturated Fat 3.0g	17%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 634mg	26%
Total Carbohydrate 49.0g	16%
Dietary Fiber 5.0g	22%
Sugars 5.0g
Protein 10.0g	20%

Vitamin A	24%		Vitamin C	72%
Calcium	4%		Iron	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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