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Red Beans and Grains

Makes: 6 to 8 servings
Prep 30 mins
Red Beans and Grains
Ingredients
  • 3  cups  diced cooked ham (about 1 pound)
  • 2  cups  cooked quinoa or brown rice
  • 1 15  ounce  can pinto beans, rinsed and drained
  • 1  cup  cooked white rice
  • 1  large tomato, chopped (1 cup)
  • 1  yellow or green sweet pepper, chopped (3/4 cup)
  • 1/4  cup  thinly sliced green onions
  • 1/4  cup  snipped fresh parsley
  • 1  jalapeno pepper, finely chopped
  • 3  tablespoons  olive oil
  • 3  tablespoons  red wine vinegar
  • 2  cloves garlic, minced
  • 2  teaspoons  snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
  • 1/2  teaspoon  ground black pepper
  • 1/4  teaspoon  ground red pepper
  • 3 8  inches  round loaves crusty bread (country bread)
  •  Red-tip leaf lettuce
Directions

1. In a large bowl combine ham, quinoa, beans, white rice, tomato, sweet pepper, green onions, parsley, and jalapeno pepper. Set aside.

2. For vinaigrette, in a screw-top jar combine olive oil, red wine vinegar, garlic, thyme, black pepper, and ground red pepper. Cover and shake well. Pour vinaigrette over rice mixture; toss lightly to coat. Cover and chill for 2 to 24 hours.

3. Just before serving, cut a 1-inch slice from the top of each loaf of bread. Hollow out bread, leaving a 1/4- to 1/2-inch-thick shell. (Save top slice and remaining bread for another use.) Line each of the bread bowls with lettuce. Spoon salad into bread bowls.

From the Test Kitchen
  • Prepare rice mixture as directed. Cover and chill for up to 24 hours. Serve as directed.
Nutrition Facts (Red Beans and Grains)
  • Servings Per Recipe 6,
  • cal. (kcal) 333,
  • Fat, total (g) 9,
  • chol. (mg) 24,
  • sat. fat (g) 2,
  • carb. (g) 45,
  • fiber (g) 5,
  • pro. (g) 18,
  • vit. A (RE) 41,
  • vit. C (mg) 39,
  • sodium (mg) 961,
  • calcium (mg) 71,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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