As promised, here's the Basic Rice Salad recipe, a great way to use left-over rice and add your favourite crunchy vegetables. Also, it's an excellent lunch item to take with you to school or work or whatever.
Basic Rice Salad
2 cups cooked brown rice
1 1/2 cups of crunchy vegetables
choose from: diced carrots, diced red/green pepper, diced celery, small brocolli florets, small cauliflower florets
1/2 cup of green onions or 1/3 cup diced red onions
optional 1/4 cup of cilantro or 1/4 cup of parsley
optional 1/2 cup of slivered almonds or pine nuts or chopped hazelnuts or chopped pecans
dressing:
3 tbsp. of olive oil and 1/4 cup of lemon juice OR 4 tbsp. of olive oil and 1 1/2 tbsp. of apple cider vinegar
2 tsp. curry powder or basil or mint
1/4 tsp. salt and 1/4 tsp. pepper
Whisk all the dressing ingredients together (or use a fork or hand blender) and set aside while you chop the remaining ingredients.
Chop your crunchy vegetables and then mix them with all the remaining ingredients before adding the dressing and mix well. Add more salt and pepper to taste if desired.
Easy, peasy and delicious!
Basic Rice Salad
2 cups cooked brown rice
1 1/2 cups of crunchy vegetables
choose from: diced carrots, diced red/green pepper, diced celery, small brocolli florets, small cauliflower florets
1/2 cup of green onions or 1/3 cup diced red onions
optional 1/4 cup of cilantro or 1/4 cup of parsley
optional 1/2 cup of slivered almonds or pine nuts or chopped hazelnuts or chopped pecans
dressing:
3 tbsp. of olive oil and 1/4 cup of lemon juice OR 4 tbsp. of olive oil and 1 1/2 tbsp. of apple cider vinegar
2 tsp. curry powder or basil or mint
1/4 tsp. salt and 1/4 tsp. pepper
Whisk all the dressing ingredients together (or use a fork or hand blender) and set aside while you chop the remaining ingredients.
Chop your crunchy vegetables and then mix them with all the remaining ingredients before adding the dressing and mix well. Add more salt and pepper to taste if desired.
Easy, peasy and delicious!
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