3 cups cooked medium or long grain brown rice
1 large ﬁrm pear, such as Anjou or Bartlett, cored and diced
3 medium green onions, chopped
½ cup coarsely chopped toasted walnuts
⅓ cup crumbled blue cheese
⅓ cup prepared vinaigrette (garlic, herb or raspberry)
½ teaspoon salt
¼ teaspoon pepper
- Combine all ingredients in medium bowl; toss to coat.
- Serve immediately over lettuce leaves and top with dried cranberries, if desired.
Ellie Mathews — 2007 “Rice to the Rescue!” Recipe Contest Winner. Courtesy of USA Rice Federation.
NutritionCalories — 260
Total Fat — 13g
Cholesterol — 5mg
Sodium — 450mg
Total Carbohydrate — 31g
Dietary Fiber — 4g
Protein — 6g