Herbed Brown Rice Salad

Ingredients

• 1/2 cup uncooked instant brown rice
• 1/2 medium red bell pepper
• finely chopped
• 1 medium jalapeno
• seeds and ribs discarded if desired
• finely chopped
• 9 kalamata olives
• coarsely chopped
• 1 1/2 to 2 tablespoons cider vinegar
• 1 tablespoon olive oil (extra-virgin preferred)
• 1 tablespoon snipped fresh basil
• 1/2 teaspoon bottled minced garlic or 1 medium garlic clove
• minced
• 1/4 teaspoon finely snipped fresh rosemary (optional)
• 4 romaine lettuce leaves

Instructions

1. In a medium saucepan, prepare the rice using the package directions, omitting the salt and margarine.
2. Spoon in a thin layer on a sheet of aluminum foil or baking sheet to cool quickly, about 8 minutes.
3. Meanwhile, in a medium bowl, stir together the remaining ingredients except the lettuce.
4. Stir the cooled rice into the bell pepper mixture.
5. Place 1 lettuce leaf on each plate.
6. Spoon the salad onto the lettuce.
7. (Per Serving)
8. Calories; 105
9. Total Fat: 6.0g
10. Saturated: 0.5g
11. Trans: 0.0g
12. Polyunsaturated: 1.0g
13. Monounsaturated: 4.5g
14. Cholesterol: 0mg
15. Sodium: 142mg
16. Carbohydrates: 11g
17. Fiber: 1g
18. Sugars: 1g
19. Protein: 1g
20. Dietary Exchanges
21. 1/2 Starch
22. 1 Fat