Brown Rice and Arugula Salad

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Brown Rice and Arugula Salad

Brown Rice and Arugula Salad
2 cups chicken broth
1 cup long grain brown rice
1/2 cup apple diced
1/4 cup sun-dried tomatoes (oil packed) coarsely chopped
1/4 cup pine nuts toasted
2 tbsp. Christopher Ranch Slivered Roasted Garlic (from the Produce Dept.)
4 strips bacon cooked and crumbled
1 (5- oz.) bag Ready Pac Baby Arugula
1/4 cup oil from sun-dried tomato jar
1/4 cup white wine vinegar
2 tsp. sugar
Salt and pepper to taste freshly ground
Prep time: 15 minutes, Cook time: 50 minutes
Chill time: at least 1 hour, 15 minutes

Bring broth to a boil in a medium saucepan; add rice and cook for 50 minutes; chill until cooled. Place in a medium bowl with apple, tomatoes, pine nuts, garlic, bacon and arugula. Whisk together oil, vinegar, sugar, salt and pepper and pour over salad; toss well to coat. Cover and chill for at least 1 hour.

Makes 6 servings.
Nutritional Information:
310 calories, 10 g protein, 18 g total fat (2.5 g sat.), 31 g carbohydrate, 2 g fiber, 4 g sugar, 5 mg cholesterol, 700 mg sodium, 7 points


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