CHEF JEFF — ONE BYTE AT A TIME: Brown Rice Salad Tomatoes

This side dish is flavorful, full of nutrients and easy to fix.

Brown Rice Salad

1 package microwave brown rice (1½ cups cooked)

1 celery stalk, sliced (½ cup)

½ medium cucumber, peeled and cut into cubes (1 cup)

2 tablespoons reduced-fat vinaigrette dressing

Salt and freshly ground black pepper

¼ cup chopped fresh mint

Microwave rice according to package instructions. Measure 1½ cups rice into a bowl and reserve remaining rice for another time. Add the celery, cucumber and dressing. Add salt and pepper to taste. Toss well. Sprinkle mint over top of rice.

Yield: Serves 2.

Approximate nutritional analysis per serving: 203 calories, 16 percent of calories from fat, 3.7 grams fat (0.5 grams saturated, 1 milligram cholesterol, 4.4 grams protein, 32.3 grams carbohydrates, 2.4 grams fiber, 42 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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