Kooking with Ken

Brown Rice Salad with Peas and Red Pepper

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***notes***

1 cup frozen peas, thawed
2 cups long grain brown rice, cooked
1 small red pepper, diced
1 small bunch watercress, chopped
2 tablespoons extra-virgin olive oil
1 tablespoon rice vinegar
1 small clove garlic, finely minced
to taste salt and pepper
2 tablespoons pine nuts

  1. Microwave peas on high setting for 1 minute.
  2. In medium salad bowl, combine peas, brown rice, red pepper and watercress.
  3. In small bowl, whisk together olive oil, rice vinegar and garlic.
  4. Add to rice mixture, toss ing well to combine.
  5. Season to taste with salt and pepper.
  6. Garnish with pine nuts.

Makes 8 servings. Per serving: 115 calories, 5 g total fat (<1 g saturated fat), 15 g carbohydrates, 3 g protein, 2 g dietary fiber, 22 mg sodium.

This page last updated: Sunday, 01-Sep-2013 23:59:21 EDT
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This web site started because of my enjoyment in cooking and desire to share simple recipes. This web site is for your benefit and I make no profit on it. After 7 years of trying to cover the costs with donations, I reluctantly introduced advertising in 2013 as a way to finance this site, but it doesn't cover all the costs. A non-tax deductible donation to help cover the cost of operating this web site may be made to Kesign Design Consulting through PayPal ...



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