Brown Rice and Veggie Salad
Yield: 8 servings
Total time: 70 minutes (almost all is the rice cooking)
Ingredients:
2 cups whole grain brown rice blend, cooked per directions to make 4 cups
1 ½ cup chopped fresh spinach leaves
1 ½ cup chopped bell pepper, yellow and green
1 mango, finely diced, and any juice (reserve a few dice for serving)
Salt and pepper to taste
Method:
1. Cook rice following package directions.
2. Stir in chopped veggies, mango and any mango juice.
3. Add salt and pepper to taste.
4. Rest dish for 10 minutes to soften/wilt veggies.
5. Serve topped with seared scallops.
Seared Scallops
Yield: 4 servings
Total time: 6 minutes
Ingredients:
16 large scallops, rinsed and patted dry
Salt and Pepper
1 TBSP canola oil
Method:
1. Heat skillet over med-high heat.
2. Season scallops with salt and pepper.
3. Sautee scallops for 2 minutes per side.
4. Remove and serve over salad with sprinkle of chopped mango.
