Brown Rice Salad

Brown Rice Salad

A scrumptious salad bursting with flavor and textures is tossed with a creamy vinaigrette dressing!                
Makes 8 servings.
Submitted by Dakota Kelly

1 2/3 cups uncooked brown rice
2 1/2 cups water
1 cup low fat sour cream
1 tablespoon red wine vinegar
1 tablespoon fresh lime juice
2 teaspoons honey
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon black pepper
2 slices bacon
1 cup diced red bell pepper
1 cup chopped green onions
1/2 cup frozen green peas, thawed
1/4 cup toasted almond slices
2 tablespoons chopped cilantro


Directions


1. Place rice and water in a medium saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 45 to 60 minutes.

2. In a medium bowl, mix the sour cream, red wine vinegar, lime juice, honey, cumin, chili powder, salt, and pepper. Refrigerate until ready to use.

3. Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.

4. In a large bowl, mix the rice, dressing mixture, bacon, bell pepper, green onions, peas, almonds, and cilantro.  Chill at least 1 hour before serving.