1. Heat olive oil in a large saucepan over medium-high heat. Add onion, and saute for 3 minutes. Set aside. 2. Cook brown rice according to package instructions. Mix with sauteed onion. Spoon mixture into large bowl. 3. Add tomato and remaining ingredients and mix well. Serve at room temperature or chilled. Serving size: 1 1/2 cup NOTES : WW points = 5 Recipe by: Cooking Light March 1998 p. 146 Posted to EAT-LF Digest by Kat Rodman
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|Serving Size: 1 Serving (294g)|
|Recipe Makes: 6|
|Calories from Fat: 81 (14%)|
|Amt Per Serving||% DV|
|Total Fat 9.1g||12 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 21.3mg||7 %|
|Sodium 102.8mg||4 %|
|Potassium 1335.6mg||35 %|
|Total Carbohydrate 95.8g||28 %|
|Dietary Fiber 22.2g||89 %|
|Sugars, other 73.6g|
|Protein 30.4g||43 %|
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Calories per serving: 569
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