Serves: 12 | Serving Size: 1/2 cup
- 2 cups brown rice
- 1 tablespoon trans-fat-free margarine
- 1/2 cup slivered almonds
- 1 cup golden raisins
- 1/2 cup cider vinegar
- 1 garlic clove, crushed
- 1 tablespoon Dijon mustard
- 4 ounces orange juice
- 1/4 cup brown sugar
- 2 tablespoons olive oil
- 3 cups Romaine lettuce
- Cook brown rice according to package directions.
- Heat a large nonstick skillet over medium-high heat. Add the margarine, then the almonds, then the rest of the ingredients (except the lettuce).
- Bring this mixture to a boil. Lower the heat to a simmer and cook briefly, about 1 minute.
- Toss the brown rice in the almond mixture, then serve over a bed of Romaine lettuce.
- Serves 12. Each serving contains 219 calories, 6 g fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 27 mg sodium, 39 g carbohydrate, 2 g dietary fiber, 12 g sugar, and 4 g protein.
- Each serving has 21% DV vitamin A, 6% DV vitamin C, 3% DV calcium, and 5% DV iron.
- The sweet raisins and crunchy almonds combine to enrich this dish with lots of different flavors and textures.
- You can also use converted brown rice if brown rice is a harder sell at your table.
- The greens in this salad are endlessly adaptable! Try a spring mix, baby greens, or even shredded kale.
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.