WILD RICE AND WHITE BEAN SALAD

2/3 Cup wild rice
1¾ Cups vegetable broth
1 Cup canned small white beans , rinsed
¾ Cup thawed frozen peas
½ Cup finely diced red bell pepper
¼ Cup thinly sliced green onions
3 Tablespoons bottled nonfat Italian salad dressing
1 Teaspoon lemon juice
1/8 Teaspoon salt

Rinse wild rice with cold water. In a 1½-quart saucepan, bring vegetable broth and 1¾ cups water to a boil over high heat. Salt lightly. Add rice, stir once, and boil, uncovered, until rice is tender, about 35 minutes. Drain, reserving broth for another use, if desired. Set rice aside to cool. In a medium bowl, combine cooled wild rice, beans, peas, bell pepper, green onions, dressing, lemon juice, and salt to taste. Toss gently. Serve at once or refrigerate up to 24 hours.

Serving size: 1 Cup
Calories: 209
Fat: 0.6 g
Cholesterol: 0 mg
Carbohydrate: 41.5 g
Protein: 10.4 g
Sodium: 397 mg

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