Featured Recipes

February 4, 2009, 12:21 pm

Super yummy brown rice salad

Mom took a series of cooking classes from Patty McDonald years ago; this salad came from those lessons. It's a great brown rice and vegetable salad with a simple dressing.

It’s the kind of salad you can really play with. Mom wasn't strict on following the original recipe because she already had some things in her pantry and freezer that she knew would work well.

We suggest you experiment and enjoy your time in the kitchen with this salad. We absolutely loved it and ate it at lunch and dinner for a few days.

Ingredients

• Brown rice, 1 cup (178 grams)
• Peas cooked, 1/2 cup (82 grams)
• Sunflower seeds, raw no salt 1/2 cup (66 grams)
• Anaheim pepper, 1 pepper chopped (38 grams)
• Green onions, 1 bunch chopped (66 grams)
• Hothouse cucumber, 1/2 cucumber chopped (180 grams)
• Cherry tomatoes, 10 each sliced in half(92 grams)

•Dressing

• Olive oil, 2 TB (24 grams)
• Red wine vinegar, 1 TB (16 grams)
• Salt, 1/2 tsp
• Freshly ground pepper, 1/8 tsp
• Parmesan cheese, 2 TB (2 grams)

Preparation

Prepare rice in a rice cooker according to instructions or cook the way you prefer.

Toast the sunflower seeds in a dry frying pan.

Combine all dressing ingredients (if sodium is an issue, leave out the salt. The parmesan will add a lot of flavor).

Toss dressing with cooked rice (we didn’t use all of the dressing).

Add vegetables to the rice and dressing, taste for seasonings. Let stand for at least 30 minutes before serving.

Serves 6, 1 cup serving sizes

Remember how I said we loved this salad? Mom made it a week later with a few substitutions. She use quinoa instead of the brown rice, left out the peas and added red bell peppers. Again, sooooo yummy and every ingredient feeds your body! Enjoy.

Let us know what you think and if you experimented with the veggies.

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