Mertzie's Tasty Brown Rice Salad
By
Michelle Koletar/Mertz
@Mertzie
1
I am trying to make some healthy meals each week, in between my usual comfort food cooking style. This came out so delicious, and my kids even gobbled it up. Packed w/ flavor & nutrition. Very adaptable to your tastes, obviously. I didn't measure, so these are guesstimates on amounts.
Ingredients
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2 ccooked brown rice
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·chicken broth (to cook rice)
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·half an onion (to cook w/ rice)
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1leftover lemons (to cook w/ rice) or a lemon teabag
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·grapeseed oil, (roasted garlic, if you can find it)
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1/2-1 ceach: chickpeas; celery; carrots; cucumbers; red, yellow, and orange peppers; tomatoes; scallions; cauliflower
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1/4 c(each) fresh basil and fresh parsley, chopped
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1/4cup, olive oil
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1/8cup, white wine vinegar
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1 tsphoney
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1 tsplemon juice
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6-8 ozfeta cheese, crumbled
How to Make Mertzie's Tasty Brown Rice Salad
- Cook the brown rice in chicken broth, not water, according to the package directions. I added half an onion & a lemon teabag for flavor. When cooked through & drained, I tossed w/ some roasted garlic grapeseed oil to keep moist. Bring to room temp.
- Chop the veggies into small bite sized pieces and rough chop the herbs. I didn't cook any of the veggies, except for the carrots for just a few minutes to make them easier to cut.
- Mix up the wine vinegar, olive oil, honey & lemon juice well.
- Add the veggies (except for tomatoes) to the rice when cooled down, and mix. Add some fresh ground black pepper to your taste & stir.
- Slowly add a little bit of the dressing and stir. You don't need much, and the fresh basil & parsley give the rice a lot of flavor. Set aside the dressing for when you serve.
- Sprinkle w/ feta cheese and stir. You can refrigerate for a few hours, and then take out & taste to see if you want more dressing. Arrange the tomatoes on top before serving. (See pic).
- I served this at room temp, which was great, but it was good cold straight from the fridge the next day too. Enjoy!
