Rating: 4 stars
19 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 0

This is one of our summer staples. It goes together quickly and easily; it's good for you and yummy. It's also very versatile. The first night it's a stand-alone salad; the second night, heat a portion in a pan with an additional canned veggie and it's a side dish. If you have a favorite veggie, add that; if you hate corn, leave it out. Have fun and eat without guilt!

Recipe Summary

cook:
50 mins
additional:
1 hr
total:
2 hrs
prep:
10 mins
Servings:
24
Yield:
12 cups
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring the brown rice, water, olive oil, and 1//2 teaspoon salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Scrape into a mixing bowl, fluff with a fork, and refrigerate to room temperature.

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  • Stir the collard greens, black beans, green peas, corn, green chiles, olives, and tomatoes into the cooled rice until evenly mixed. Season to taste with salt and pepper before serving.

Nutrition Facts

87 calories; protein 2.6g; carbohydrates 16g; fat 1.7g; sodium 324.2mg. Full Nutrition
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