Brown Rice Salad recipe

8 servings

1 2/3 cups uncooked brown rice

2 1/2 cups water

1 cup low fat sour cream

1 tablespoon red wine vinegar

1 tablespoon fresh lime juice

2 teaspoons honey

1/2 teaspoon ground cumin

1/4 teaspoon chili powder

1/4 teaspoon salt

1/8 teaspoon black pepper

2 slices bacon

1 cup diced red bell pepper

1 cup chopped green onions

1/2 cup frozen green peas, thawed

1/4 cup toasted almond slices

2 tablespoons chopped cilantro

Place rice and water in a medium saucepan, and bring to a boil.

Reduce heat to low, cover, and simmer 45 to 60 minutes.

In a medium bowl, mix the sour cream, red wine vinegar, lime juice, honey, cumin, chili powder, salt, and pepper.

Refrigerate until ready to use.

Place bacon in a skillet.

Cook over medium high heat until evenly brown.

Drain, crumble, and set aside.

In a large bowl, mix the rice, dressing mixture, bacon, bell pepper, green onions, peas, almonds, and cilantro.

Chill at least 1 hour before serving.