The Rice Diet Renewal: A Healing 30-Day Program For Lasting Weight Loss

recipes 255

Yield for the burgers: 6 servings (1 6 - ounce patty per serving)

Yield for the salsa: 6 servings (^1 ⁄ 3 cup per serving)

Each serving contains approximately: Calories 368 (14% from fat), Protein

18.4 g, Fat 5.9 g, Carbohydrate 47.6 g, Cholesterol 0 mg, Sodium 29.2 mg

Allowances: 1 fat + 3 starches + 1 ½ proteins + ½ vegetable

Barley and Black - Eyed Pea Salad

½ cup chopped onion

2 cups cold, cooked barley, fl uffed with a fork

2 cups cooked black - eyed peas

½ cup diced red and orange sweet peppers

1 cup corn kernels, fresh or frozen

¼ cup chopped Italian fl at - leaf parsley

2 tablespoons extra - virgin olive oil

4 tablespoons balsamic vinegar

3 tablespoons lime juice

5 tablespoons toasted sesame seeds

Place the onion in a small bowl fi lled with cold water for a few

minutes, then drain. Mix all of the ingredients together in a sepa-

rate bowl and chill, covered, overnight in the refrigerator.

Yield: 6 servings (1 cup per serving)

Each serving contains approximately: Calories 226 (28% from fat), Fat 7 g,

Protein 7 g, Carbohydrate 35 g, Cholesterol 0 mg, Sodium 14 mg

Allowances: 1 ¼ fats + 2 starches + ½ vegetable

Braised Bok Choy

1 tablespoon olive oil

1 large leek, diced (about 1 cup)

1 small yellow onion, diced (about 1 cup)

1 tablespoon fresh basil (or 2 teaspoons dried)

3 tablespoons no - salt tomato puree

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