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Southwestern Wild Rice Salad in Bread Bowls

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Betty Crocker Kitchens
Updated Aug 23, 2010
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Looking for a Southwestern dinner using wild rice and pinto beans? Then check out this distinctive salad served in bread bowls - ready in just 15 minutes!

Southwestern Wild Rice Salad in Bread Bowls

  • Prep Time 15 min
  • Total 15 min
  • Servings 4
  • Ingredients 12
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Ingredients

  • 1 cup cooked wild rice
  • 1 cup cooked brown or white rice
  • 3 tablespoons chopped fresh cilantro
  • 1 can (15 to 16 ounces) pinto beans, rinsed and drained
  • 1 can (11 ounces) whole kernel corn with red and green peppers, drained
  • 1 can (4 ounces) chopped green chilies, drained
  • 3 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 4 large Kaiser rolls (about 3 1/2 inches in diameter)
  • 1/2 cup shredded part-skim mozzarella cheese (2 ounces)

Instructions

  • Step 
    1
    Mix wild rice, brown rice, cilantro, beans, corn and chilies in medium bowl. Mix vinegar, mustard, cumin and pepper; toss with rice mixture.
  • Step 
    2
    Cut 1/2-inch-thick slice from tops of rolls. Remove bread from inside of each roll, leaving 1/2-inch shell on side and bottom. Reserve bread trimmings for another use.
  • Step 
    3
    Spoon rice mixture into rolls. Sprinkle with cheese.

Nutrition

485 Calories
7g Total Fat
23g Protein
95g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
485
Calories from Fat
65
Total Fat
7g
Saturated Fat
3g
Cholesterol
10mg
Sodium
1190mg
Total Carbohydrate
95g
Dietary Fiber
13g
Protein
23g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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