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:
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)
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).