Low Carb Brown Rice Salad!



So, the above is a pic of my supper tonight. Turned out pretty tasty, and it does not cause a spike in my blood sugar. It weighs in at about 30-40 grams of carbs--most of them those lovely complex carbs that burn slowly and steadily. I've made this several times and it's pretty versatile--there are a few things you can do to change the vibe, depending on what you have a taste for.

1/4 cup brown rice

1 cup water

5-6 sugar snap beans

two table spoons frozen sweet peas

1/4 cup fresh baby spinache leaves

5-6 baby carrots (or one small sliced squash)

Put all the above into a microwave safe bowl. Cook on high for 10=14 minutes--until the rice has absorbed all the water. When you take it out of the microwave you can do what I did tonight--add a couple tablespoons of olive oil vinagritte dressing and a couple tablespoons olives (green or black, doesn't mattter--though I adore olives) for sort of a garden-salady vibe. Or, you can add a couple tablespoons of low-fat, nonflavored yogurt and a little cinnamon for a creamy, sweetish vibe. Either way you're getting something else good for you--the olive oil helps lower the bad cholestoral, the cinnamon is supposed to help your body regulate insulin.

It has the added benefit of being pretty darned tasty, too.