The Rice Squad
(Brown rice salad with bacon and almonds)

(* = See tip below)

1 cup of low-fat sour cream
1 tbsp. Each of red wine vinegar and lime juice
2 tsp. honey
tsp. ground cumin
tsp. each chili powders and salt
1/8 tsp. black pepper

4 cups of cooked brown rice
1 cup each diced red bell pepper and chopped green onions
cup of frozen green peas, thawed.
cup of toasted, sliced almonds *
2 slices of bacon, cooked and crumbled
2 tbsp. Chopped, fresh cilantro or parsley

To make the dressing, combine first 8 ingredients in a small bowl. Refrigerate until ready to use.

Combine all of the remaining ingredients in a large bowl. Add dressing and mix well. Chill until cold.

Makes about 8 servings

Nutritional Value- 185 calories
4.2 grams of fat
1 gram of Sat Fat
6.7 grams of protein
31 grams of carbs.
3.4 grams of fiber
3.9 mg cholesterol
195.3 mg sodium
& Calories form fat = 20

Tip* - Toasting nuts before using them in recipes identifies their flavor. To toast nuts, place them in a dry skillet, over medium heat. Shake the pan often, and roast walnuts for about 4 to 5 minutes until fragrant. Cool before using. Because nuts have a high fat content, they go rancid quickly. The best way to stored-shelled nuts is in an airtight container in the refrigerator where they will keep for about 4 months.