Spring Rice Salad - Chi Living

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!

Ingredients Amount
Cooked Brown Rice 4 Cups
Green onion, chopped 1
Fresh parsley, chopped 4 Tbsp
Peas, lightly steamed 1 Cup
Broccoli, kale, olives Optional additions
Dressing
Ingredients Amount
Vinegar (Umeboshi vinegar is best) 2 Tbsp
Soy Sauce 1 Tbsp
Olive Oil 1 Tbsp
Sesame seeds or pine nuts 1 Tbsp

Directions

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)

Share Your Story image

Share Your Story

We love hearing from you!

Whether you're a veteran marathoner or just getting started on a fitness routine, please let us know how Chi Running and Chi Walking have changed your life.

Write to us > >
Home

Over a million happy runners can't be wrong.

Watch our FREE video series and run easier and better than you ever imagined. Feel the difference in your next run!