Ingredients
|
1
|
cup
|
Mahatma® Whole Grain Brown Rice, uncooked
|
|
2
|
Tbsps
|
canola oil
|
|
2
|
cups
|
mushrooms, chopped
|
|
1/4
|
cup
|
fresh chives, snipped
|
|
1 1/2
|
cups
|
reduced-fat Italian salad dressing, divided
|
|
2
|
|
green onions, chopped
|
|
2
|
|
tomato, seeded and chopped
|
|
2
|
cups
|
broccoli florets, blanched and drained
|
|
2
|
|
red bell pepper, chopped
|
|
1
|
cup
|
mild reduced fat Provolone (or Cheddar cheese), shredded
|
|
1
|
pkg
|
(12 oz.) frozen green peas, thawed
|
Cooking Directions
Prepare rice as directed. Let stand for 5 minutes to cool.
In non-stick skillet, heat oil and add mushrooms. Sauté stirring frequently until mushrooms are browned and all liquid has evaporated.
Combine rice with mushrooms and chives. Gently mix ½ cup dressing with rice-mushroom mixture. Place one-half of rice mixture in bottom of large glass serving bowl. Layer broccoli, red bell peppers, and green onions. Drizzle ½ cup dressing over vegetables. Top with remaining rice mixture.
Layer peas, tomatoes, and drizzle with remaining ½ cup dressing. Top with cheese.
Helpful Hint:
This salad can be prepared early in the day or the day before and refrigerated until ready to use.