Healthy Pregnancy Cookbook

Summer Rice Salad

Ingredients

1 cup long grain white rice
3 Tbs olive oil
2 Tbs red wine vinegar
1 clove garlic, crushed
salt and pepper
1 1/4 cup corn (2 ears)
1 large tomato, diced
1/4 cup red onion, diced
1/4 cup chopped basil leaves
6 large lettuce leaves

Procedure

1. Stir rice into 1 3/4 C boiling salted water. Cover, cook over medium low heat until the liquid is absorbed and the rice is tender (15 minutes). Let stand uncovered until slightly cooled. Fluff with fork.
2. In large bowl, whisk olive oil, vinegar, garlic, slat and pepper. Add rice, corn, tomato, red onion and basil and toss to blend.
3. Spoon into a shallow bowl, lined with lettuce leaves.

Serves 8. Per Serving: Calories 265; Calories from fat 59(22%); Fat 7g; Carbohydrates 47g; Sugar 0g; Fiber 12g; Protein 9g

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