Here's a couple of our faves:
Curried Rice Salad
This easy salad will keep in your refrigerator for days so it’s handy for lunch or snacks. Try it with other grains like millet or quinoa too.
4 cups cold cooked brown rice
3/4 cup golden raisins
1/2 cup chopped almonds, toasted
3 tablespoons chopped fresh cilantro
Honey-Curry Dressing:
2 tablespoons lemon juice
2 cloves garlic, crushed
2 teaspoons curry powder
1/4 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon powdered ginger
1 tablespoon honey (or brown rice syrup or agave nectar)
4 tablespoons flavorless oil (grapeseed, canola, safflower, etc.)
1 tablespoon toasted sesame oil
Place rice, raisins, almonds, and cilantro in large bowl. Whisk dressing ingredients together or place in a jar and shake until combined. Pour over rice mixture. Toss until coated. Chill at least one hour before serving.
Makes 8 servings
Note: See the Grain Cooking Chart in the Appendix for instructions on cooking rice.
Bean and Rice Salad with Asian Citrus Dressing
2 cups cooked black or kidney beans
2 cups cooked brown rice
1 cup corn kernels (fresh or frozen)
4 green onions, sliced
1 carrot, shredded
1/4 cup chopped fresh cilantro or parsley
Grated peel of 1 orange
Asian Citrus Dressing:
Juice of 1 orange (about 1/3 cup)
Juice of 1 lemon (about 3 tablespoons)
2 tablespoons toasted sesame oil
2 tablespoons olive oil
1 tablespoon soy sauce
2 teaspoons honey, brown rice syrup, or agave nectar
Combine beans, rice, corn, green onions, carrot, cilantro or parsley, and orange peel in large bowl. Whisk together dressing ingredients. Pour over salad and toss gently until coated. Refrigerate at least 1 hour. It’s even better if it sits overnight.
Makes 6 to 8 servings
