After indulging in some chocolate cupcakes & creamy egg salad, today I have a healthy brown rice salad that is perfect for picnics or make-ahead lunches. Recipe is from here. I followed the recipe to the T and the end result was a super hit at home. Slight sweetness from the dressing is complimented very well by the raisins and the addition of toasted almonds gives the required crunch to the salad. A must try for all salad lovers and also for those you are not into green salads (just like me).
I soak brown rice before I leave for work and cook it after I come back in the evening; I found that the rice has a better texture this way.
Brown Rice – 1 cup (I used brown basmati)
Red onion – ½ cup, finely chopped
Red pepper – ½ cup, finely diced
Chickpeas – 1 cup (½ of a 15 oz. can), rinsed and drained
Cilantro – ¼ cup, finely chopped
Raisins – ¼ cup
Sliced Almonds – 2tbsp, toasted
For the dressing:
Lime juice – 3tbsp (from one medium sized lime)
Agave nectar – 2tbsp (original recipe used honey)
Extra virgin olive oil – 2tbsp
Curry powder – 2tsp (I used MTR brand curry powder)
Salt & Pepper – to taste
- Cook brown rice and set aside in a wide bowl to cool. (I use 1:2 rice:water ratio-bring the mixture to a boil and simmer covered for 25-30minutes until all the water is absorbed and rice is completely cooked).
- Add all the other ingredients for the salad except for the toasted almonds to the rice and mix gently to combine. In a small bowl, whisk all the ingredients listed under dressing.
- Pour the dressing over the rice and mix gently, taking care not to mush the grains. Garnish with toasted almonds and serve either at room temperature or chilled.
Let’s check what my fellow marathoners have been cooking up for Day 6 of BM#6 (Can’t believe we are almost at the end of the marathon—time just flies!!).