Eat Outside

Lunch is just a picnic table away with these simple recipes.

With a few items from the grocery store, you'll be ready for a refreshing outdoor lunch. Black Bean-and-Brown Rice Pitas, a deliciously healthful choice, uses canned and frozen vegetables for a speedy filling that can easily be made ahead. This selection and our top-rated Caramel Dip are just what you need for a fuss-free feast.

Caramel Dip

MAKES ABOUT 2 CUPS

PREP: 5 MIN., COOK: 5 MIN.

Store this dip in an airtight container in the refrigerator. Simply reheat in the microwave for 1 minute or until hot, stirring at 20-second intervals.

½ cup butter

1 (8-oz.) container sour cream

1 (16-oz.) package light brown sugar

2 cups coarsely chopped pecans, toasted (optional)

Apple, pear, or other fruit slices

1. Cook first 3 ingredients over low heat in a 3-qt. saucepan, stirring constantly, 5 minutes or until mixture is smooth.

2. Stir in pecans, if desired. Serve with fruit slices. MICHELE BAKER

RICHARDSON, TEXAS

Black Bean-and-Brown Rice Pitas

MAKES 6 SERVINGS

PREP. 15 MIN., COOK 40 MIN.

You can substitute leftover brown or white rice in these hearty sandwiches.

[fraction two-third] cup water

[fraction one-third] cup uncooked brown rice

1 (15-oz.) can black beans, rinsed and drained

1 (4-oz.) can diced green chiles

¾ cup frozen corn kernels, thawed

3 green onions, chopped

1 tsp. salt

¼ tsp. pepper

½ cup Fresh Salsa

3 pita bread rounds, halved

Romaine lettuce leaves

Plain nonfat yogurt or sour cream

Fresh Salsa

1. Bring [fraction two-third] cup water to a boil in a small saucepan; stir in rice. Cover, reduce heat, and simmer 35 to 40 minutes or until water is absorbed and rice is tender. Cool.

2. Combine rice, black beans, green chiles, and next 5 ingredients in a large bowl; gently toss. Cover and chill, if desired.

3. Line each pita half with lettuce. Spoon rice mixture evenly into each half. Top with plain yogurt and additional Fresh Salsa.

Fresh Salsa:

MAKES 2 CUPS

PREP: 10 MIN., CHILL: 1 HR.

2 medium tomatoes, chopped

1 Tbsp. fresh lime juice

½ small red onion, diced

2 garlic cloves, minced

1 (4-oz.) can diced green chiles

2 Tbsp. chopped fresh cilantro

½ tsp. salt

¼ tsp. crushed red pepper

1. Combine chopped tomatoes, lime juice, and remaining ingredients in a large bowl. Cover and chill at least 1 hour.

Copyright Southern Progress Corporation Apr 2006
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