Nutty Brown Rice Salad

Ingredients

• cup uncooked brown rice
• 1/2 cup swater
• (15 ounce) can kidney beans, rinsed and drained
• 1/4 cup chopped red onion
• 1/4 cup slice d fresh mushrooms
• 1/4 cup bite-size broccoli florets
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped yellow bell pepper
• tablespoon schopped raw almonds
• 1/4 teaspoon coarse black pepper
• tablespoon sfat free Italian-style dressing
• tablespoon extra-virgin olive oil

Instructions

1. Combine the rice and water in a small saucepan; bring to a boil over high heat. Cover, and reduce the heat to medium low. Simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes. Remove from heat and allow to cool.
2. Place cooled rice in a large bowl. Stir in the kidney beans, red onions, mushrooms, broccoli, bell peppers, and almonds; season with pepper. Toss salad with the Italian dressing and olive oil.
3. Chill for at least one hour before serving.