Description
This is one of our summer staples. It goes together quickly and easily; it’s good for you and yummy. It’s also very versatile. The first night it’s a stand-alone salad; the second night, heat a portion in a pan with an additional canned veggie and it’s a side dish. If you have a favorite veggie, add that; if you hate corn, leave it out. Have fun and eat without guilt!
Ingredients
- 1 ½ cups uncooked brown rice
- 3 cups water
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- 1 (14.5 ounce) can collard greens, drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can green peas, rinsed and drained
- 1 (15.25 ounce) can corn kernels, drained
- 1 (4 ounce) can chopped green chilies
- 1 (4 ounce) can sliced black olives
- 1 (14.5 ounce) can Italian-style tomatoes, undrained and chopped
- salt and freshly ground black pepper to taste
Instructions
- Bring the brown rice
- water
- olive oil
- and 1//2 teaspoon salt to a boil in a saucepan. Reduce heat to medium-low
- cover
- and simmer until the rice is tender and the liquid has been absorbed
- 45 to 50 minutes. Scrape into a mixing bowl
- fluff with a fork
- and refrigerate to room temperature.
- Stir the collard greens
- black beans
- green peas
- corn
- green chiles
- olives
- and tomatoes into the cooled rice until evenly mixed. Season to taste with salt and pepper before serving.
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 2 hrs
Servings: 24