Yield: 6 servings (1/2 cup per serving)
Ingredients:
- 2 cups cooked brown rice (about 1/2 cup uncooked)
- 1 tablespoon olive oil
- 1/2 tablespoon lemon juice
- 1 medium tomato, diced
- 1/2 sweet red pepper, seeded and diced
- 1/4 cup thinly sliced green onion, including tops
- 1/4 cup chopped fresh parsley
- 1 garlic clove, minced
- 1/4 teaspoon salt, or to taste (optional)
Directions:
In a medium bowl, stir together the rice, olive oil and lemon juice. Stir in the tomato, pepper, onion, parsley, garlic, and salt (if desired). Mix well. Serve at room temperature, or cover and refrigerate several hours. Leftover salad will keep in the refrigerator, covered, 3 to 4 days.
Nutritional Information Per Serving (1/2 cup): Calories: 105, Fat: 3 g, Cholesterol: 0 mg, Sodium: 8 mg, Carbs: 18 g, Dietary Fiber: 2 g, Sugars: 2 g, Protein: 2g
Diabetic Exchanges: 1 Starch, 1/2 Fat
By Terri
|
