BROWN RICE VEGETABLE SALAD

This is such a healthy and versatile salad.  You can use any vegetables you have on hand…really anything would work.  This would also be a lovely salad with Pasta or Quinoa too.  It is a wonderful side dish, or a great lunch. We have been eating salads every day with all the lovely fresh produce available,  plus our broccoli is growing like crazy right now.
I just used a lemon garlic dressing, again, any dressing would work nicely.

Dressing:
Juice of 1 lemon (my lemon was large, and gave a lot of juice)
1 finely minced garlic clove
Extra Virgin Olive oil – 3 to 1 ratio with the lemon juice
Salt and pepper to taste
1 cup cooked brown rice (or white)
2/3 cup diced red onion
handful of finely shredded spinach
a large bunch of broccoli florets, cut the florets tiny
2/3 cup diced flat leaf parsley
handful of finely minced basil
about ½ cup finely diced carrot  (we had beautiful organic baby carrots from the market)
2/3 cup finely diced celery
huge handful of finely grated Parmesan cheese
Feta cheese
Usually, I will make this in the morning, so all the flavors can come together.
Mix the rice and all of the vegetables in a bowl.  Sprinkle in the Parmesan cheese and add in the dressing.  Mix well to combine, and top with grated Feta cheese.

Ina Gawne
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