• Serves
    10
  • 227
    Calories

Dietician's Tip: Rinsing and draining canned beans removes approximately 40 percent of the sodium.

Ingredients

  • 1 1/2 cups uncooked brown rice
  • 3 cups water
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped shallots or spring onions (approximately 2 shallots or several spring onions)
  • 15-ounce can unsalted garbanzo beans, rinsed and drained
  • 15-ounce can unsalted dark kidney beans, rinsed and drained
  • 1/4 cup olive oil
  • 1/3 to 1/2 cup rice vinegar, according to your taste

Directions

Place rice and water in stockpot. Cover and cook over medium heat until rice is tender, about 45 to 50 minutes. Cool to room temperature. Stir in the remaining ingredients. Chill 2 hours or longer.

Nutritional analysis per serving

Serving size: About 3/4 cup

  • Calories 227
  • Cholesterol 0 mg
  • Monounsaturated fat 4 g
  • Saturated fat 1 g
  • Sodium 110 mg
  • Total carbohydrate 34 g
  • Dietary fiber 5 g
  • Protein 7 g
  • Serving size About 3/4 cup
  • Total fat 7 g
  • Fats and oils 1
  • Grains and grain products 1
  • Nuts, seeds and dry beans 1
  • Vegetables 1
  • Carbohydrates 1
  • Fats 1
  • Protein and dairy 1
  • Fats 1
  • Meat and meat substitutes 1
  • Nonstarchy vegetables 1
  • Starches 2
Last Updated: 06-17-2017
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