Serves: 4
Total Calories: 188

1 cup uncooked brown rice
5 ounces fresh steamed crabmeat, flaked
1 large tomato, diced
1/4 cup chopped green bell pepper
3 tablespoons chopped fresh parsley
2 tablespoons red onions
1/2 cup nonfat plain yogurt
1 1/2 tablespoons lemon juice
1/4 teaspoon salt (optional)
Fresh ground pepper
1 head butter lettuce
1 large tomato, cut into wedges

1. In a medium saucepot, boil 2-1/2 cups of water. Slowly add 1 cup uncooked brown rice. Cover and reduce the heat to low. Cook the rice for 45 to 50 minutes until tender. Do not continually stir the rice (this will cause it to become gummy). Just check occasionally.

2. In a large salad bowl, combine all the ingredients except the lettuce and tomato wedges. Just before serving, line plates with the lettuce and spoon salad on top of the lettuce. Garnish with tomato wedges.

EXCHANGES
2 Starch
1 Vegetable

NUTRITION FACTS
Calories 190
Calories from Fat 18
Total Fat 2 grams
Saturated Fat 0 grams
Cholesterol 37 milligrams
Sodium 273 milligrams (w/o added salt 139 milligrams)
Total Carbohydrate 31 grams
Dietary Fiber 4 grams
Sugars 6 grams
Protein 13 grams

Nutritional Facts:

Serves: 4
Total Calories: 188
Calories from Fat: 4

More Recipes from the The Complete Quick & Hearty Diabetic Cookbook Cookbook:
Black Bean Salad
California Seafood Salad
Chinese Chicken Salad
Couscous Salad
Crab And Rice Salad
Fresh Seafood Pasta Salad
Greek Potato Salad
Green Bean, Walnut, And Feta Salad*
Italian Potato Salad
Lentil Salad
Lobster Salad
Mediterranean Chicken Salad
Overnight Coleslaw
Pasta Salad-Stuffed Tomatoes
Shanghai Salad
Shrimp And Radicchio Salad
Tabbouleh Salad
Tortellini And Feta Cheese Salad*
Wild Rice Salad
Zucchini And Carrot Salad*