Grilled Vegetable Rice Salad
Flavourfully Wholesome
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WHAT YOU'LL NEED
- 1 package Knorr Selects™ Spinach & Artichoke Rice
- 1 small eggplant, cut crosswise into 1/2-inch slices
- 1 red bell pepper, quartered
- 1 yellow bell pepper, quartered
- 2 Tbsp. (30 mL) Becel Olive Plus™ Oil Blend
- 2 Tbsp. (30 mL) fresh lemon juice
- 2 Tbsp. (30 mL) sliced fresh basil leaves
- 2 Tbsp. (30 mL) pine nuts
NUTRITIONAL INFORMATION
Amount per serving
Calories210
Total Fat9g
Saturated Fat1.5g
Trans Fat0g
Cholesterol5mg
Sodium340mg
Total Carbs27g
Dietary Fiber1g
Sugars5g
Protein5g
Vitamin D0%
Calcium8%
Iron6%
Vitamin C150%
Vitamin A40%
Let's Get Cooking
- 1 Prepare Knorr Selects™ Spinach & Artichoke Rice according to package directions. Spread onto rimmed baking sheet and cool 20 minutes.
- 2 Meanwhile, brush eggplant and peppers with oil and season, if desired, with salt and pepper. Grill or broil, turning occasionally, until tender, about 8 minutes for eggplant and 10 minutes for peppers. Cut into bite-size pieces and set aside to cool.
- 3 Combine Rice, grilled vegetables, lemon juice and basil. Serve garnished with pine nuts.