Brown Rice Salad

Brown rice is wonderful as a salad rice. It absorbs dressing flavors without becoming saturated. Considering that it also offers increased nutrition, there seems no reason to hold back.

• 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

METHOD

Place rice and water in a medium saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 45 to 60 minutes.

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.

Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.

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.

Serves: 8

Recipe from www.inmamaskitchen.com

Contributor: Junior Trimmer

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