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Ingredients: Three large sweet red peppers, seeded and halved One jalapeno pepper, seeded and halved Three cups cooked (without butter or salt) brown rice 1/2 cup minced fresh parsley 1/3 cup olive oil 1/2 cup diced yellow squash 3 tablespoons lemon or lime juice 1 tablespoon safflower oil 1/2 teaspoon ground cumin One clove garlic, minced 1/2 teaspoon ground red pepper (or to taste) 1/4 teaspoon ground black pepper 1/4 teaspoon dried oregano Directions Preheat the broiler. Cover a baking sheet with aluminum foil; place the red peppers and jalapeno peppers on the foil, cut side down. Broil about three inches from the heat for about 15 minutes, or until the skins blacken. Transfer to a brown paper bag. Close the bag and let the peppers steam (in their own heat) for 20 minutes so the skins will slip off easily. Remove the skins, pat the peppers dry with paper towels, then slice into thin strips. Place the peppers in a large bowl. Add the brown rice, parsley, olive oil, squash, lemon or lime juice, safflower oil, cumin, garlic, red pepper, black pepper and oregano. Toss well to combine. Recipe makes six servings. Nutrition information per serving: Calories: 257 Fat: 15g Cholesterol: 0mg Sodium: 12mg |