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* Exported from MasterCook *

Italian Rice Salad

Recipe By :Kristin
Serving Size : 6 
Categories : Side Dishes


2 cups water -- divided
1 cup basmati rice -- or other long grain
3/4 teaspoon salt -- divided
15 3/4 ounces fat-free chicken broth
1 pound green beans -- fresh, cut into 1 inch pieces
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
2 cups cherry tomatoes -- halved (or grape tomatoes)
3/4 cup green onions -- chopped
1/4 cup parmesan cheese -- fresh, grated
1/4 teaspoon ground black pepper

Combine 1 cup water, rice, 1/4 teaspoon salt, and broth in a large
saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or
until liquid is absorbed. Coat a large baking sheet with cooking spray. 
Spread rice in an even layer over pan; cool to room temperature.

Bring 1 cup water to a boil in a large saucepan. Add beans; cover and
cook 5 minutes, or until crisp-tender. Drain and plunge beans into ice
water; drain.

Combine vinegar, oil, 1/2 teaspoon salt, and pepper in a large bowl,
stirring with a whisk. Add rice, beans, tomatoes, green onions, and
cheese; toss gently to combine. Cover and chill.

Source:
"Cooking Light"

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Per Serving (excluding unknown items): 199 Calories; 6g Fat (26.8%
calories from fat); 9g Protein; 30g Carbohydrate; 3g Dietary Fiber; 3mg
Cholesterol; 516mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat;
1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

NOTES : ~~ 4 ~~