RICE SALAD WITH GREEN ONION-DIJON DRESSING


PREP TIME 10 MIN. – COOK TIME 35 MIN. READY IN 45 MIN. – SERVINGS 4


1 cup uncooked brown rice 4 large eggs ½ medium bunch green onions, cut up ¼ cup fresh lemon juice (from about 2 lemons)


2 tbsp


Dijon mustard ¼ cup olive oil ½ pint grape tomatoes, cut into halves


STEP 1 Cook the brown rice according to package directions. Meanwhile, to a small pot, add the eggs and enough water to cover by an inch. Cover and heat to a boil on high. Remove from heat and let stand 6 min., covered. STEP 2 While eggs cook, in a food processor, pulse the green onions, lemon juice, 2 tbsp water, and Dijon. Pulse in the oil until emulsified. Season with salt and pepper to taste. Transfer to a large bowl. Add the grape tomatoes and toss to coat. STEP 3 Rinse eggs with cold water until cool. Add cooked rice to bowl with dressing. Toss to combine. Season with salt to taste. Transfer mixture to serving platter. Peel the eggs and cut into quarters. Arrange eggs over rice. Season eggs with salt and pepper to taste.


PER SERVING: 384 CALORIES, 20G FAT, 4G SATURATED FAT, 186MG CHOLESTEROL, 257MG SODIUM, 40G CARBOHYDRATE, 2G FIBER, 2G SUGAR, 10G PROTEIN


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