Greek Brown & Wild Rice Bowl
TAKES: 15 min. • MAKES: 2 servings
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.