Herbed Brown Rice Salad with Corn, Fava Beans and Peas
好的不wsCyril Renaud, who grew up in Brittany, had brown rice for the first time when his Irish-American wife, Brigette, introduced him to it. Now he loves this heart-healthy, nutty-flavored grain, especially because its chewy texture holds up beautifully in salads, like this slightly spicy one full of vegetables and herbs.More Salad Recipes
July 2006
Gallery
Credit: © John Kernick
Recipe Summary test
Ingredients
Directions
Make Ahead
The recipe can be prepared through Step 2 and refrigerated for up to 1 day. Bring the rice and vegetables to room temperature before proceeding.
Notes
One Serving 352 cal, 8 gm fat, 1.1 gm sat fat, 63 gm carb, 6 gm fiber.