Versatile Brown Rice Salad
photo by Jenny Sanders
- Ready In:
- 1hr 30mins
- Ingredients:
- 22
- Serves:
-
16
ingredients
- 1⁄2 cup brown rice
- 1⁄2 1/2 cup wild rice or 1/2 cup barley
- 1⁄2 cup brown lentils
- 3 cups water
- 1 pinch salt
- 1 head broccoli
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 medium zucchini, grated
- 1 large carrot, peeled and grated
- 3 green onions or 1/4 cup fresh parsley, chopped
- 2 large navel oranges, peeled and sectioned
- 2 large crisp apples, cored and diced
- 1⁄2 1/2 cup chopped dried apricots or 1/2 cup mixture dried fruits
-
Dressing
- 2 valencia oranges, juice of
- 1⁄2 cup apple cider vinegar
- 1⁄2 cup extra virgin olive oil
- 1⁄2 teaspoon ground cardamom
- 1 teaspoon salt
- 2 teaspoons Dijon mustard
- 1 teaspoon fresh ground black pepper
- 1⁄2 cup raw green pumpkin seeds (pepitas)
- 1⁄2 cup raw sunflower seeds
directions
- I like to cook the grains in a rice cooker; just dump them in with the water and salt.
- They can all be cooked together as they cook in about the same length of time.
- If you don't use a rice cooker, put them in a large heavy-bottomed pot with the water and a pinch of salt, bring to a boil, then reduce the heat to the lowest setting and let steam until tender, about 30 to 45 minutes.
- Let cool.
- This can be done a day ahead.
- Prepare the vegetables and fruit.
- I like to cut the broccoli florets quite small, then peel the broccoli stem and grate it along with the carrot and zucchini.
- The broccoli can be briefly blanched, or not; as you like.
- Mix the dressing ingredients.
- Mix the vegetables and fruit into the cooled rice mixture, and then mix in the dressing.
- Toast the pumpkin seeds in a heavy un-oiled skillet over medium heat, stirring often.
- They will'pop' and brown.
- When about three/quarters of them seem done, add the sunflower seeds.
- Stir well; when they too are nicely browned turn out the seeds onto a plate to cool.
- I like to pass these separately to sprinkle over the top so they will not get soggy if there is leftover salad.
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RECIPE SUBMITTED BY
Jenny Sanders
Cambridge, Ontario
I love to garden, both perennials and vegetables. I am always looking for recipes to fiddle with, especially good simple vegetable dishes. I try to use organic ingredients as much as possible.