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Sweet Brown Rice Salad

  • 1 cup Sweet White Rice
  • 1/2 tsp Oregano
  • 2 tsp Ground Cumin
  • 3 Tbsp Balsamic Vinegar
  • 1/2 cup Yellow Bell Pepper diced
  • 3/4 cup Red Bell Pepper diced
  • 2 cups Corn Kernals (fresh or frozen)
  • 1/2 cup Garbanzo Beans cooked
  • 1-1/2 cups Pinto Beans cooked
  • 1/2 tsp Sea Salt
  • 4 cups Water
  • 3 Tbsp Cilantro chopped


Rinse rice well and let drain. Bring the water and salt to a boil in a medium saucpan. Stir in the rice and return to a boil. Reduce heat to medium and cook, covered, until the rice is tender, about 35 minutes. As the rice cooks, stir once or twice to prevent grains from sticking to the bottom of the pan. Transfer cooked rice to a strainer and rinse with cold water. Drain the rice well and than transfer it to a mixing bowl. Stir the remaining ingredients into the rice. Set salad aside, covered, for at least 20 minutes.

Makes 6 servings.

Serving Size: 1 Serving

Calories 240, Calories from Fat 15, Total Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 160mg, Total Carbohydrates 51g, Dietary Fiber 8g, Sugars 5g, Protein 8g.
Sweet Brown Rice Salad


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Products Used in this Recipe

Grains Beans Seeds
Sweet White Rice

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Grains Beans Seeds
Garbanzo Beans

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Grains Beans Seeds
Pinto Beans

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Baking Aids
Sea Salt

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