Brown Rice With Garlic and Sun-Dried Tomatoes

Fresh vegetables add color and flavor to this simple side.

Total Time: 15 min.

Prep Time: 15 min.

Cooking Time: None

Yield: 8 servings, about ¾ cup each

21 Day Fix portions:

1 Green

1 Yellow

1 Blue

Ingredients:

4 cups cooked brown rice

1 medium yellow bell pepper, chopped

3 garlic cloves, finely chopped

1 cup sliced sun-dried tomatoes, finely chopped, reconstituted in hot water for 10 minutes, drained

1 cup fresh basil leaves, chopped

1 (14-oz.) can artichoke hearts, packed in water, drained, rinsed

½ cup pine nuts

1 Tbsp. extra-virgin olive oil

2 Tbsp. balsamic vinegar

Sea salt and ground black pepper (to taste; optional)

4 cups mixed salad greens

1 Tbsp. grated Parmesan cheese

5 medium black olives, chopped (for garnish; optional)

Preparation:

1. Combine rice, bell pepper, garlic, sun-dried tomatoes, basil, artichoke hearts, and pine nuts in a large bowl; mix well.

2. Drizzle with oil and vinegar; toss gently to blend.

3. Season with salt and pepper if desired.

4. Arrange greens on a large platter. Top with rice mixture, cheese, and olives (if desired).


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