Wild Rice and Bean Salad with Peaches and Feta

Wild Rice and Bean Salad with Peaches and Feta

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From: Diabetic Living Magazine

An unexpected combination, but one worth trying! Peaches, feta, and arugula add some pizzazz to your rice.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 1½ cups low-sodium vegetable broth
  • ½ cup uncooked wild rice, rinsed and drained
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon snipped fresh mint
  • ¼ teaspoon salt
  • 2 cups baby arugula
  • 1 peach, peeled (if desired) and sliced
  • ½ cup canned no-salt-added cannellini (white kidney) beans, rinsed and drained
  • ¼ cup crumbled reduced-fat feta cheese (1 oz.)
  • Black pepper (optional)
  • Lime wedges (optional)

Preparation

  • Prep

  • Ready In

  1. In a large saucepan, bring broth to boiling. Stir in rice; reduce heat. Simmer, covered, 40 minutes or until rice is tender. Drain and cool. In a medium bowl, combine lime juice, olive oil, mint, and salt. Stir in half of the wild rice (reserve remaining rice for another use). Cover and chill 1 to 24 hours.
  2. Add arugula, peach, beans, and feta cheese to rice mixture; toss gently to combine. If desired, sprinkle with pepper and additional mint and serve with lime wedges.

Nutrition information

  • Serving size: 2¼ cups
  • Per serving: 261 calories; 11 g fat(3 g sat); 6 g fiber; 35 g carbohydrates; 10 g protein; 46 mcg folate; 10 mg cholesterol; 8 g sugars; 1,415 IU vitamin A; 13 mg vitamin C; 106 mg calcium; 2 mg iron; 534 mg sodium; 458 mg potassium
  • Nutrition Bonus: Vitamin A (28% daily value), Vitamin C (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ fat, 1½ starch, ½ fruit, ½ lean meat, ½ vegetable

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