Tuesday, June 2, 2015

Brown Rice Salad

Ingredients:

2 cups uncooked short grain brown rice
6 (or a small bunch) green onions, chopped
2 - 3 cups mixed chopped fresh herbs (parsley, cilantro, watercress, kale, spinach, etc.)
1 cup shredded daiya* cheddar style shreds (for vegan version) or shredded cheddar cheese
2 cups cooked fresh peas or thawed frozen peas
1/4 cup Spicy Pumpkin Seeds
1 cup of your favorite oil and vinegar dressing (3/4 cup olive oil + 1/4 cup champagne vinegar)
Salt and pepper to taste

Method:

Cook brown rice, then turn into a large mixing bowl to cool. Once cool, gently toss with 1/2 of the oil and vinegar dressing. Mix green peas, green onions, minced herbs, cheese, and remaining dressing. Add salt and pepper to taste. Let stand for 30 minutes. Garnish with the pumpkin seeds.

*Spicy Pumpkin Seeds

Ingredients:

1 cup raw pumpkin seeds
Water
1 tsp. salt
Pinch of cayenne
Dash of cumin

Method:

Put pumpkin seeds in a small bowl. Add water to cover. Add in salt, cayenne, and cumin and stir. Allow to soak overnight. The next morning, heat the oven to the lowest temperature. Cover a baking sheet with parchment paper. Drain the pumpkin seeds and spread them out on the parchment paper. Place in the oven and allow to bake for 8 hours or until crisp and dry.

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