Red Bean And Rice Salad
|Vegetable oil||2 Tablespoon|
|Brown rice||1 Cup (16 tbs)|
|Low sodium chicken stock||2 1⁄2 Cup (40 tbs)|
|Canned red kidney beans||1 Cup (16 tbs), rinsed and drained|
|Sliced celery||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped green bell pepper||1⁄4 Cup (4 tbs)|
|Chopped red bell pepper||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||1 Tablespoon|
|Red wine vinegar||1 Tablespoon|
|Hot pepper sauce||1⁄2 Teaspoon|
|Shredded lettuce||2 Cup (32 tbs)|
1. Heat 1 tablespoon of the oil in a medium-size saucepan over medium-high heat. Add the rice and saute until lightly browned. Add the stock and bring to a boil. Reduce the heat and simmer the rice, covered, 50 minutes, or until the rice is tender and the broth is completely absorbed. Drain the rice in a colander and set aside to cool at least 30 minutes.
2. When cool, transfer the rice to a bowl. Add the remaining oil and the other remaining ingredients except the lettuce, and toss until well combined. Cover and refrigerate 2 hours.