Name: Brown Rice & Veggie Salad
Ingredients: 2 cups brown rice; 0.666667 cup pine nuts (toasted); 1 bunch parsley (chopped); 6 carrots (chopped); 4 celery stalks (chopped); 2 red peppers (chopped); 4 tomatoes (chopped); 2 cups mung bean sprouts; 2 tablespoons tamari (wheat free soy sauce); 2 lemons (juiced or ⅓ cup white balsamic vinegar); 0.75 cup olive oil; 0 pepper to taste

Brown Rice & Veggie Salad

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Course Grains & Legumes, Salsas, Salads & Slaws

Servings 4 servings

Ingredients

2 cups brown rice
0.666667 cup pine nuts toasted
1 bunch parsley chopped
6 carrots chopped
4 celery stalks chopped
2 red peppers chopped
4 tomatoes chopped
2 cups mung bean sprouts
2 tablespoons tamari wheat free soy sauce
2 lemons juiced or ⅓ cup white balsamic vinegar
0.75 cup olive oil
pepper to taste

Instructions

Cook brown rice according to package directions. After the rice has cooled, combine it with the pine nuts in a large bowl. Add parsley, carrots, celery, red peppers, tomatoes, and mung bean sprouts.Mix dressing in a separate bowl (tamari, lemon juice/white balsamic vinegar, olive oil, and pepper). Stir briskly and add to rice and veggie salad. (Recipe♦223)

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Brown Rice & Veggie Salad

Brown Rice & Veggie Salad

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