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Mexican   -   Rio Verde Salad   adapted from Vegetarian Times

Description
Ingredients
  • 2/3 Cup Wild Rice -- uncooked
  • Salt -- to taste
  • 1 Tablespoon Olive Oil
  • 1 Medium Bell Pepper -- diced
  • 1 Medium Onion -- sliced
  • 8 Ounces Salsa
  • 1 Can Pinto Or Kidney Beans -- drained
  • 4 Oz Green Chilies -- can
  • 4 Large Lettuc Leaves
  • 1/4 Cup Cilantro -- chopped
Directions Add wild rice to 2 2/3 cups boiling water. Add salt, cover simmer, 45 mintues. Meanwhile, saute pepper and onion in oil 5 minutes. Add salsa, beans, chilies and wild rice. Cook until heated through. Place 1/4 of mixture into each lettuce leaf. Sprinkle with cilantro and serve.
Serves 4
Time to Make 0:00



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