Go Back

Brown Rice & Veggie Salad

Print Recipe
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)