Name: Brown Rice, Asparagus, and Tomato Salad
Yield: 4 servings
Ingredients: 1 cup instant brown rice; 12 medium spears asparagus, cooked and cut into 1-inch pieces; 2 medium tomatoes; 2 1/2 teaspoons lemon juice; 2 teaspoons olive oil; 1/8 teaspoon salt; 1/8 teaspoon black pepper; 1/4 cup minced fresh chives or green onions; 2 teaspoons minced fresh dill

Brown Rice, Asparagus, and Tomato Salad

Make use of your fresh summer produce with this bountiful side dish that is the perfect combination of refreshing and filling. This salad combines wholesome brown rice with fresh veggies, making it the ideal summer side for any barbecue or afternoon picnic.

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Ingredients

1 cup instant brown rice
12 medium spears asparagus, cooked and cut into 1-inch pieces
2 medium tomatoes
2 1/2 teaspoons lemon juice
2 teaspoons olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
1/4 cup minced fresh chives or green onions
2 teaspoons minced fresh dill

Directions

Yield:
4 servings

Serving size:
3/4 cup

Bring 1 cup water to a boil in medium saucepan. Stir in rice. Bring water to a boil again. Reduce heat to low; cover and simmer 5 minutes. Remove from heat. Stir rice; cover again. Let stand 5 minutes or until water is absorbed and rice is tender. Fluff with fork; set aside.

Meanwhile, place asparagus in large bowl. Core tomatoes over a separate bowl to catch juice. Dice tomatoes, reserving juice. Add tomatoes to asparagus. Whisk 1 1/2 tablespoons reserved tomato juice, lemon juice, oil, salt, and pepper in small bowl until well blended. Stir in chives and dill.

Add rice to salad bowl. Pour in dressing; toss lightly to coat.

Variation: To turn this salad into a heartier main dish, add 1 cup chopped cooked chicken breast.

Calories: 130 calories, Carbohydrates: 22 g, Protein: 4 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 97 mg, Fiber: 3 g

Exchanges per serving: 1 1/2 Bread/Starch.