Name: Rice Salad
Ingredients: 2 cups short grain brown rice (uncooked); 1 Kombu; 0.5 bunch fresh parsley (chopped); 0.5 cup dried apricots (chopped); 0.5 cup peanuts or other toasted nut (chopped); 1 cup red cabbage (finely shredded); 4 tablespoons olive oil; 1 tablespoon cider vinegar; 1 lime (juiced); 1 orange (juiced); 0 salt and pepper (to taste)

Rice Salad

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Course Grains & Legumes, Salsas, Salads & Slaws

Servings 8 servings

Ingredients

2 cups short grain brown rice uncooked
1 Kombu
0.5 bunch fresh parsley chopped
0.5 cup dried apricots chopped
0.5 cup peanuts or other toasted nut chopped
1 cup red cabbage finely shredded
4 tablespoons olive oil
1 tablespoon cider vinegar
1 lime juiced
1 orange juiced
salt and pepper to taste

Instructions

Cook the brown rice according to package directions with one piece of Kombu. Let the rice cool a bit, and remove the Kombu. Combine rice with the cabbage, parsley, apricots, and nuts. Blend or whisk together the olive oil, vinegar, orange and lime juices. Fold dressing into the salad and serve.

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Rice Salad

Rice Salad

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