prep time
15 min
15 min
cook time
15 min
15 min
servings
4 to 6
4 to 6
WHAT YOU'LL NEED
 |
||
| Minute Rice® Premium Whole Grain Brown Rice | ||
| 2 cups (500 mL) | ||
| 2 cup (500 mL) |
low sodium chicken or vegetable broth |
|
| 1 cup (250 mL) |
frozen corn, thawed |
|
| 2 |
red peppers, quartered |
|
| 4 |
green onions, trimmed |
|
| 1/3 cup (75 mL) |
prepared Italian vinaigrette |
|
| 1 tbsp (15 mL) |
prepared basil pesto |
|
| 2 tsp (10 mL) |
lemon zest |
|
| 2 tbsp (30 mL) |
lemon juice |
|
INSTRUCTIONS
|
Step 1: In saucepan, bring broth to boil; stir in rice. Reduce heat; cover and simmer for 10 minutes. Remove from heat; stir in corn. Let stand for 5 minutes or until liquid is absorbed. Spread onto baking tray; let cool slightly. |
|
Step 2: Meanwhile, preheat grill to high; grease grate well. Toss together peppers, green onions and 1 tbsp (15 mL) of the vinaigrette. Grill peppers for 5 to 8 minutes or until charred and tender. Grill green onions for 2 or 3 minutes or until charred. Cut vegetables into bite-size pieces. |
|
Step 3: Toss rice and corn with remaining vinaigrette, pesto, lemon zest and juice. Stir in vegetables. Serve immediately or cover tightly and refrigerate for up to 2 days. |
Tips:
- Adding fresh lemon to salads is an easy way to create bright, light flavours.
- Substitute 1 tsp (5 mL) dried basil for basil pesto if desired.
- Alternatively, broil red peppers and green onions until charred.
- Serve salad with chicken, steak, pork or fish, or add canned white beans to the salad for a vegetarian dish.
Nutrition Facts
Per 1/6 recipe:
- Calories 200
- Fat 5g
- Cholesterol 0mg
- Sodium 340mg
- Carbohydrates 33g
- Fibre 3g
- Sugars 4g
- Protein 5g
WHAT'S FOR DINNER?
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