Serves: 6
Prep Time: 60 minutes
Meal Occasion: Afternoon Snack, Appetizer, Morning Snack, Salad, Lunch, Dinner
Cuisine Type: Italian, Vegetarian
Ingredients
| 1 | cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice |
| 6 | cups salad greens |
| 1 | cup celery sliced |
| 2 | medium tomatoes each cut into 6 wedges |
| 1/3 | cup olives sliced |
| 1/4 | tsp. thyme crushed |
| 2 1/4 | cups water |
| 1/2 | tsp. fresh ground pepper |
| 1/4 | tsp. turmeric |
| 1/8 | tsp. ground cumin |
| 1/4 | cup Italian dressing (reduced calorie) |
| 2 | Tbsp. chives minced |
| 1 | jar pimientos drained and sliced |
| 1/3 | tsp. onion powder |
| 1 | Tbsp. low-sodium chicken bouillon granules |
Instructions
1. Combine water, bouillon granules, onion salt, pepper, thyme, turmeric and cumin in medium saucepan. Bring to a boil.
2. Stir in rice. Cover tightly and simmer 20 minutes. Remove from heat. Let stand covered until all liquid is absorbed, about 5 minutes.
3. Transfer to large bowl, cool to room temperature. Add dressing, celery, pimiento, olives and chives; toss lightly. Cover and chill.
4. Serve on salad greens garnished with tomato wedges.
Note: Spinach was substituted for salad greens for nutritional analysis.
