Recipes
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Rice Salad to Rave About 2 cups basmati rice 4 cups low sodium vegetable or chicken stock ¼ cup extra virgin olive oil 3 tablespoons lemon juice 1 tablespoon basil pesto ½ cup drained chopped jarred roasted red bell peppers ¼ cup chopped Greek olives such as Kalamata ⅓ cup chopped green onion ⅓ cup crumbled feta cheese ½ cup Be Happy & Healthy® Snacks Power Pistachios |
Instructions: In a medium saucepan with lid bring rice and stock to boil. Lower heat and cover with lid. Cook rice until all liquid is absorbed about 25 minutes; remove from heat and uncover for 5 minutes. Fluff rice with fork to cool. In a large bowl, whisk together the oil, lemon juice and pesto. Fluff rice into the bowl and add the remaining ingredients and toss lightly until coated. Salad can either be served at room temperature or chilled.
Serves 6.
Recipe submitted by:
Margee Berry
Trout Lake, WA
Happy & Healthy Products, Inc.