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
Ingredients Amount
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)

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