.
Ingredients:
2
cups long grain rice
2
1/2 cups water
2
cloves garlic
1/4
teaspoon salt
1
cup Roasted Shallot
Vinaigrette
(see recipe)
1/2
cup diced red bell pepper
1/2
cup diced yellow or green bell pepper
1
cup diced red onion
1
cup grape tomatoes
1/4
cup fresh basil, slivered
Instructions:
Rinse the rice under cold
running water until the water runs clear. Drain thoroughly.
Place the rice and water
in a heavy saucepan with a tight-fitting lid. Bring to a boil over high
heat, stirring gently to keep the rice from sticking to the bottom
of the pan.
When the water is boiling
rapidly, stop stirring, cover the pan with the lid and turn the heat down
to low. Let cook, without lifting the lid, for 20 minutes.
Remove from the heat, lift
the lid to release the steam, and replace it immediately. Let stand, covered,
for 10 minutes and serve.
Meanwhile, crush the garlic
with the salt making a rough paste. Add the garlic paste to the Roasted
Shallot
Vinaigrette and let stand
for at least 15 minutes to combine flavors. Add the vinaigrette to the
cooled rice and toss with the vegetables.
Servings: 8
Nutrition
Facts:
Amount
Per Serving: Calories 231
Fat
4 g, Cholesterol - mg,
Sodium
295 mg,
Courtesy
Of:
http://www.healthychoice.com
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