Brown Rice Salad With Zucchini Beans And Dried Cherries Recipes

MEDITERRANEAN BROWN RICE SALAD

Steps:

• Add rice, water, oil, and salt to a medium saucepan and bring to a boil over high heat.
• Turn the heat down to low, cover, and simmer for 40 minutes (or according to package instructions). Remove from heat and allow rice to absorb the steam for another 10 minutes (still covered). Uncover and fluff with a fork.
• Allow the rice to cool down to room temperature or place it to the refrigerator for 10-15 minutes to cool down quickly.
• In a large mixing bowl, combine the cooled rice, spinach, tomatoes, cucumber, bell pepper, red onions, olives, and feta cheese.
• In a small mixing bowl, make the dressing by combining and stirring together olive oil, lemon juice, garlic, oregano, salt, and pepper.
• Pour the dressing over the salad and toss to combine. Serve immediately at room temperature or chill in the fridge and serve cold. If the rice is too hard (which can happen in the fridge), allow it to warm to room temperature before eating.

BROWN RICE SALAD WITH PEPPERS AND ZUCCHINI

Steps:

• Cook brown rice according to package directions (if you wish, add a 1/2 a vegetable cube in place of any salt listed in the cooking instructions) and set aside to cool.
• Chop vegetables and cheese and toss with cooled, cooked rice. I use a mandoline slicer to get a variety of shapes and textures to my vegetables. Use whatever vegetables appeal to you.
• In a small jar make vinaigrette by mixing the salt, pepper, vinegar, mustard, garlic and oregano together and then adding the oil.
• This will actually make more dressing than is needed for the salad, I think, but it is a solid vinaigrette that performs well on other salads.
• Dress the salad to taste and serve immediately.
• This salad can also enhanced by chicken, tuna or chopped egg.