Mediterranean Layered Rice Salad

Serves About 8

9 Member Ratings

… just start with cool, cooked whole grain brown rice, add sautéed mushrooms, fresh chives and tangy Balsamic dressing; layer fresh veggies and cheese, drizzle with dressing over vegetables.

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 bell 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 bell 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.