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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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A scrumptious salad bursting with flavor and textures is tossed with a creamy vinaigrette dressing! Ingredients:
1 2/3 cups uncooked brown rice |
2 1/2 cups water |
1 cup low fat sour cream |
1 tablespoon red wine vinegar |
1 tablespoon fresh lime juice |
2 teaspoons honey |
1/2 teaspoon ground cumin |
1/4 teaspoon chili powder |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
2 slices bacon |
1 cup diced red bell pepper |
1 cup chopped green onions |
1/2 cup frozen green peas, thawed |
1/4 cup toasted almond slices |
2 tablespoons chopped cilantro |
Directions:
1. Place rice and water in a medium saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 45 to 60 minutes.
2. In a medium bowl, mix the sour cream, red wine vinegar, lime juice, honey, cumin, chili powder, salt, and pepper. Refrigerate until ready to use.
3. Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
4. In a large bowl, mix the rice, dressing mixture, bacon, bell pepper, green onions, peas, almonds, and cilantro. Chill at least 1 hour before serving.
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