1/2 cup brown rice, cooked
1/4 cup frozen edamame, shelled
1 apple, chopped
1 tablespoons sliced almonds
1/4 cup frozen corn
1 teaspoons olive oil
1/4 cup chopped red bell pepper
2 tablespoons light balsamic vinaigrette (such as Newnam’s Own light Balsamic Vinaigrette)
Heat nonstick skillet over medium-high heat. Sauté pepper, corn, edamame, and apple for 4-6 minutes. Stir together sautéed vegetables, brow rice, almonds, sage, and balsamic vinaigrette.
Nutrition facts per serving: 394 calories, 15 g total fat, 2 g saturated fat, 0 mg cholesterol, 946 mg sodium, 68 g total carbohydrates, 10 g fiber, 21 g sugar, 10 g protein