Mediterranean Layered Rice Salad

Ingredients:

1	cup	River® Whole Grain Brown Rice, uncooked
2	tbsps	Canola oil
2	cups	mushrooms, chopped
1/4	cup	fresh chives, snipped
1 1/2	cups	low-fat Italian Balsamic dressing, divided
2		green onions, chopped
2		large tomatoes, seeded and chopped
2	cups	broccoli florets, blanched and drained
2		red peppers, chopped
1	cup	mild reduced fat Provolone (or Cheddar cheese), shredded
1	pkg	(12 oz.) frozen green peas, thawed

Directions:

Prepare rice as directed. Let stand for 5 minutes to cool.

In non-stick skillet, heat oil and add mushrooms. Sauté stirring frequently until mushrooms are browned and all liquid has evaporated.

Combine rice with mushrooms and chives. Gently mix ½ cup dressing with rice-mushroom mixture. Place one-half of rice mixture in bottom of large glass serving bowl.  Layer broccoli, red peppers, and green onions.  Drizzle ½ cup dressing over vegetables.  Top with remaining rice mixture. 

Layer peas, tomatoes, and drizzle with remaining ½ cup dressing.  Top with cheese.

Helpful Hint:

This salad can be prepared early in the day or the day before and refrigerated until ready to use.