August 17, 2007

Posted by Dawn G.

Hey Gregg, Try this for lunch!

–2 cups cooked brown rice
–1 can artichoke hearts, drained & chopped
–1 cup canned chick peas, drained
–1/2 dry pint grape tomatoes, halved
–1/3 cup chopped red onion
–1 7-oz pack of chunk white tuna, drained
–juice of large lemon
–1 tbsp water
–1 tbsp extra virgin olive oil
–2 tbsp freshly chopped parsley

Combine rice, artichoke hearts, chick peas, tomatoes, onion and tuna in large bowl. Whisk lemon juice, water and olive oil in small bowl. Drizzle over tuna rice salad. Sprinkle parsley, then toss well. Cover and refrigerate for at least 2 hours.


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