TEA RICE WITH FRUIT AND NUTS

Serve in place of cereal for breakfast, as a salad for lunch or dinner, or a light but filling snack.

1 orange spice tea bag
2 1/2 cups boiling water
3/4 cup long-grain brown rice
1 Fuji apple, cored and chopped
1 (11 oz.) can mandarin oranges, drained
1/2 cup dried currants
1/3 cup orange juice
1 Tbsp. lemon juice
1 tsp. salt
Freshly ground black pepper
1 Tbsp. canola oil
1/3 cup pecans, chopped

Place the tea bag in a medium saucepan. Pour in boiling water and steep 5 minutes. Remove tea bag. Add rice and set the pot over medium-high heat. When liquid boils, reduce heat, cover and simmer 35 minutes. Remove from heat and let rice sit, covered, for 10 minutes. Drain rice in a colander, letting it sit 15 minutes to cool slightly.

Meanwhile, place the apple, orange sections and currants in a large mixing bowl. Add orange and lemon juices, salt, and pepper. Mix in the oil.

Add warm rice to the fruit and combine, using a fork. Transfer mixture to a serving bowl. Sprinkle pecans on top and serve.

Makes 6 servings

Per serving: 338 calories, 12 g. total fat (1 g. saturated fat), 57 g. carbohydrate, 5 g. protein, 6 g. dietary fiber, 593 mg. sodium

Source: Dana Jacobi for the American Institute