Spring Rice Salad
Meal options that can be served warm or cold are a great option in the spring. Make your own alterations to this recipe with different grains and vegetables!
|Cooked Brown Rice||4 Cups|
|Green onion, chopped||1|
|Fresh parsley, chopped||4 Tbsp|
|Peas, lightly steamed||1 Cup|
|Broccoli, kale, olives||Optional additions|
|Vinegar (Umeboshi vinegar is best)||2 Tbsp|
|Soy Sauce||1 Tbsp|
|Olive Oil||1 Tbsp|
|Sesame seeds or pine nuts||1 Tbsp|
Soak 2 cups of brown rice in the morning and leave on tabletop till dinner time. Strain rice and place in rice cooker or sauce pan with 4 cups of water. Bring water to a boil and stir rice five or six times. Reduce heat to simmer and cover for twenty minutes. If using a rice cooker with a steamer basket, you can steam the peas and other vegetables over the rice. If not, use a separate sauce pan and steamer basket. When ingredients are finished steaming and cooking, combine and toss with dressing. This can be served warm or left to marinate in a refrigerator with dressing.
Recipe provided by Matthew Germain, health Counselor in Haverhill, MA.
For more information about Matthew, please click here.
(adapted from Paul Pitchford's Healing with Whole Foods)