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IACP "5 Ingredient Challenge" recipe contest winner & best whole grain rice recipe winner- Susan Zubik
Yield: Makes 6 to 8 servings.



• 3 cups cooked medium grain brown rice
• 1 cup red grape tomatoes; sliced in half
• 1/3 cup pitted Kalamata olives, sliced
• 1/4 cup Feta vinaigrette dressing
• Salt and freshly-ground pepper to taste
• Romaine leaves


Combine rice, tomato halves, olives and vinaigrette in a large mixing bowl.

Season with salt and pepper.

Serve with whole Romaine leaves, which can be used like taco shells to hold filling.

Alternatively, arrange Romaine leaves on a platter and place rice mixture on top of greens.


    Nutrition Facts
    Serving Size 6
    Amount Per Serving
    Calories 200   
    Total Fat 10g 
    Cholesterol 2mg 
    Sodium 248mg 
    Total Carbohydrate 24g 
    Dietary Fiber 2g 
    Protein 3g

USA Rice Federation (www.usarice.com)


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