Portion Size: ½ cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
4 garlic cloves	Washed and minced
1 tablespoon olive oil
1 large package fresh baby spinach	Washed and trimmed
2 tablespoons balsamic vinegar
1 teaspoon salt
¼ teaspoon pepper
4 cups hot brown rice	Cooked
1 cup sweet red peppers	Washed and chopped

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large nonstick skillet, sauté garlic in oil for 1 minute.
2	Stir in spinach.
3	Cover and cook for 3-4 minutes or until tender; drain well.
4	Add the vinegar, salt and pepper/
5	Stir in the rice and red peppers until combined.
6	Cook and stir until heated through.	Cook until internal temperature reaches 135 F.