Brown Rice & Kidney bean salad

Ingredients

• 1 cup (185g) uncooked brown rice
• 1 1/2 cups (375ml) water
• 1 tin (400g) kidney beans
• 1/2 a red onion, chopped
• 1/4 cup sliced mushrooms
• 1/4 cup small broccoli florets
• 1/2 each of a red, green and yellow capsicum, chopped
• 2 tablespoons almonds, chopped
• freshly ground black pepper, to taste
• 2 tablespoons fat-free Italian dressing
• 1 tablespoon extra virgin olive oil

Directions

1. Combine the rice and water in a small saucepan; bring to a boil over high heat. Cover, and reduce the heat to medium-low. Simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes. Check the water during cooking and top up if needed. Remove from heat and allow to cool.
2. Place cooled rice in a large bowl. Stir in the kidney beans, red onions, mushrooms, broccoli, capsicums and almonds; season with the pepper. Toss salad with the Italian dressing and olive oil.
3. Chill for an hour before serving