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Papaya & Olives with Brown Rice

Papaya & Olives with Brown Rice

Nutrition Facts
  • cal. (kcal) 357
Papaya & Olives with Brown Rice
  • Makes: 3 servings
  • Start to Finish: 15 mins
  • Carb Grams Per Serving: 57

Ingredients

  • 3 cups cooked brown rice*
  • 1/4 cup chopped papaya or mango
  • 3 tablespoons pitted ripe olives, coarsely chopped
  • 2 tablespoons snipped fresh chives
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 3 tablespoons slivered almonds, toasted
  • Lettuce leaves
  • 1 -2 papayas, seeded and cut into wedges

Directions

  1. In a large bowl combine cooked rice, papaya, olives, chives, vinegar, and oil; toss to combine.
  2. Serve immediately or cover and chill for up to 6 hours.
  3. Just before serving, stir in almonds. Serve on lettuce-lined plates with papaya wedges.

Note

  • * To cook brown rice, in a medium saucepan bring 2 cups water and 1/4 teaspoon salt to boiling. Add 1 cup rice. Return to boiling. Reduce heat and simmer, covered, for 45 minutes. Let stand for 5 minutes. If desired, cover and chill for up to 3 days.

Nutrition Information

Servings Per Recipe: 3
PER SERVING: 357 cal., 12 g total fat (2 g sat. fat), 55 mg sodium, 57 g carb. (5 g fiber), 8 g pro.

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