Rice Salad
Here is a situation I often run in to: I make an awesome stir fry. I cook some healthy brown rice to go along with it. The meal is delicious… But there is just too much rice leftover! What can you do with all this rice… So I spent some time searching through a number of brown rice recipes, found a few, modified them, and created my own. I will give two variations of a similar recipe.
Italian Brown Rice Salad
Ingredients
4 cups cooked brown rice
2 cups baby tomatoes
1 large cucumber chopped into small pieces
12 fresh basil leaves chopped fine
1/2-2/3 cup lime juice (3 limes)
1/3 cup olive oil
2 clove garlic smashed
1 tsp pepper
1/2 tsp salt
2 tsp oregano
1. Cook brown rice (For ever 1 cup rice have 2 cups of water) and let cool.
2. Add tomatoes, chopped cucumber and chopped basil leaves.
3. In a small bowl or jar stir lime juice and remaining ingredients together. Pour onto salad and toss well.
4. Refrigerate at least 3-4 hours to let flavors blend.
We served with roasted brussel sprouts and turkey burgers.
Garbanzo beans and rice salad (more mediterranean)
Ingredients
4 cups cooked brown rice
2 cups tomatoes, diced
1 cup lima beans
2 cups garbanzo beans
1 cup cilantro, finely chopped
2 limes, squeezed
2 garlic cloves, smashed and chopped
1/3 cup olive oil
1 tsp pepper
1/2 tsp salt
1 TBS cumin
1. Cook brown rice (For every 1 cup rice have 2 cups of water) and let cool.
2. Add tomatoes, lima beans, garbanzo beans, and cilantro
3. In a separate bowl combine the olive oil, garlic, lime, and seasonings.
4. Pour over salad and mix thoroughly.
5. Refrigerate for 3-4 hours to let the flavors blend.
6. Enjoy
We served with choice of meat, pita, and hummus
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