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Mediterranean Layered Rice Salad

Yield Makes About 8 Servings


  • 1 cup Mahatma® or Carolina® Whole Grain Brown Rice, uncooked
  • 2 tablespoons Canola oil
  • 2 cups mushrooms, chopped
  • 1/4 cup fresh chives, snipped
  • 1 1/2 cups low-fat Italian Balsamic dressing, divided
  • 2 green onions, chopped
  • 2 large tomatoes, seeded and chopped
  • 2 cups broccoli florets, blanched and drained
  • 2 red peppers, chopped
  • 1 cup mild reduced fat Provolone (or Cheddar cheese), shredded
  • 1 package (12 oz.) frozen green peas, thawed

How to Make It

  1. Prepare rice as directed. Let stand for 5 minutes to cool.

    In non-stick skillet, heat oil and add mushrooms. Sauté stirring frequently until mushrooms are browned and all liquid has evaporated.

    Combine rice with mushrooms and chives. Gently mix 1/2 cup dressing with rice-mushroom mixture. Place one-half of rice mixture in bottom of large glass serving bowl. Layer broccoli, red peppers, and green onions. Drizzle 1/2 cup dressing over vegetables. Top with remaining rice mixture.

    Layer peas, tomatoes, and drizzle with remaining 1/2 cup dressing. Top with cheese.

    Helpful Hint:
    This salad can be prepared early in the day or the day before and refrigerated until ready to use.