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Recipe of the Day
5-Minute Breakfast Crumble
A quick and easy breakfast recipe from Chef Jeffrey Saad.
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Recipes
Yield: 12 servings. 1/2 cup each.
Recipes
Rice Salad with Almonds and Raisins
| Nutrition Information | |
| Calories: | 236 |
| Total Fat: | 6g |
| Saturated Fat: | 0.7g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 45mg |
| Carbohydrates: | 41g |
| Dietary Fiber: | 4g |
| Sugars: | 5g |
| Protein: | 4g |
| Vitamin A: | 882iu (17%) |
| Vitamin C: | 9mg (15%) |
| Calcium: | 40mg (4%) |
| Iron: | 2mg (11%) |
2 cups brown rice
1 tablespoon trans-free margarine
1/2 cup slivered almonds
1 cup golden raisins
1/2 cup cider vinegar
1 garlic cloves, crushed
1 tablespoon Dijon mustard
4 ounces orange juice
¼ cup brown sugar
2 tablespoons olive oil
3 cups romaine lettuce
Cook brown rice according to package directions (add 4 cups of water and cook for 30 minutes).
Heat a large nonstick skillet over medium-high heat. Saute the almonds in the margarine. Add the rest of the ingredients except the lettuce and bring to a boil. Lower heat to simmer and simmer briefly, about 1 minute.
Combine the cooked rice with the cooked liquid. Serve over a bed of romaine.
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