Greek Brown & Wild Rice Bowl

TAKES: 15 min. • MAKES: 2 serv­ings

Simple & Delicious - - ON THE MENU -

Ex­pe­ri­ence the tastes of the Mediter­ranean in this fresh rice dish. Or skip the rice and tuck the rest in a pita pocket. —Darla An­drews, Schertz, TX 1 pkg. (81/2 oz.) ready-toserve whole grain brown and wild rice med­ley

1/4 cup Greek vinai­grette, di­vided 1/2 medium ripe av­o­cado,

peeled and sliced

3/4 cup cherry toma­toes, halved 1/4 cup crum­bled feta cheese

1/4 cup pit­ted Greek olives, sliced

Minced fresh pars­ley, op­tional In a mi­crowave-safe bowl, com­bine the rice mix and 2 Tbsp. vinai­grette. Cover and cook on high un­til heated through, about 2 min­utes. Di­vide be­tween two bowls. Top with av­o­cado, toma­toes, cheese, olives, re­main­ing dress­ing and, if de­sired, pars­ley.

1 SERV­ING 480 cal., 27g fat (4g sat. fat), 8mg chol., 1471mg sod., 51g carb. (2g sug­ars, 7g fiber), 10g pro.

TEST KITCHEN TIP For more pro­tein, add tuna or grilled chicken to th­ese bowls.

HEALTH TIP Th­ese oth­er­wise healthy bowls are high in sodium be­cause of the pre­pared rice, dress­ing, feta cheese and olives. Save on sodium by cook­ing the rice from scratch and us­ing an oil and vine­gar dress­ing.

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