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Brown Rice Salad

February 23, 2017

 

 Brown Rice Salad

  • 2 Cups Roasted and Cooled Sweet Potato, or Butternut Squash

  • 3 Cups Cooked and Cooled Brown Rice, or Substitute Another Whole Cooked Grain

  • 1/4 Cup Finely Minced, Red Onion

  • 2/3 Cups Dried Cranberries, Cherries

  • 3 Tbsp. Pumpkin Seeds, preferably soaked and dehydrated

  • 2 Ribs Celery, Diced 

  • 1 Diced Apple, Optional

  • 1/4 tsp. Salt

  • Additional Salt and Pepper to Taste, If Desired

  • Cinnamon to Taste

 

Dressing

  • 1/2 Cup Organic, Extra Virgin Olive Oil

  • 1/4 Cup Organic, Balsamic vinegar

  • 2 tsp. Maple Syrup, or more to taste

  • 1 tsp. Dijon Mustard

 

1.  Mix salad ingredients together.

2.  Mix dressing ingredients together.

3.  Pour dressing over salad and mix well.

4.  This salad is meant to be served cold, but if you prefer, it can also be served warm.

 

 

TIPS

 

I usually use brown rice and sweet potatoes that have been prepared in advance during my weekly food prep.  This makes preparing this salad very easy to do.   

 

 

 

 

 

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