Southwestern Wild Rice Salad in Bread Bowls

  • Prep 15 min
  • Total 15 min
  • Servings 4
Southwestern Wild Rice Salad in Bread Bowls

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)

Steps

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  • 1
    Mix wild rice, brown rice, cilantro, beans, corn and chilies in medium bowl. Mix vinegar, mustard, cumin and pepper; toss with rice mixture.
  • 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.
  • 3
    Spoon rice mixture into rolls. Sprinkle with cheese.

Notes









Tips

Expert Tips

  • All rice is not the same! Because brown rice still has the germ and bran layer, it takes longer to cook, about forty-five to fifty minutes versus twenty minutes for regular long grain white rice, but it's worth the time. Cook a double batch, and keep rice in the freezer for nights you want brown rice in a snap. Use chili powder if cumin isn't available.
  • Omit pinto beans. Add 1 1/2 cups cubed cooked chicken or turkey with wild rice in step 1. Continue as directed.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
485
Calories from Fat
65
% Daily Value
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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