Total Time
40mins
Prep 10 mins
Cook 30 mins

A recipe from "Jenny Craig's No Diet Required" cookbook.

Ingredients Nutrition

  • 1 12 cups frozen whole kernel corn, thawed
  • 2 teaspoons vegetable oil
  • 3 shallots, thinly sliced
  • vegetable oil cooking spray
  • 1 (6 ounce) package long grain and wild rice blend
  • 12 cup dried apricot, cut into thin strips
  • 2 tablespoons fresh parsley, chopped
  • 1 (15 ounce) can garbanzo beans, drained (no salt added)
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons unsweetened orange juice
  • 18 teaspoon pepper

Directions

  1. Combine first 3 ingredients in a 2-quart casserole coated with cooking spray, tossing gently. Bake uncovered at 375 for 30-35 minutes or until veggies are tender, stirring occasionally.
  2. Meanwhile, cook rice according to the package directions omitting fat and half of contents of seasoning package.
  3. Add rice, apricot, parsley and beans to corn mixture, stir well. Combine vinegar, orange juice and pepper. Drizzle vinegar mixture over ice mixture, toss gently. Serve immediately.

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