Today I made it with fresh whole wheat berries from the farm. But the basic recipe is the same. Maybe it's the dressing or just the combination of it all but I LOVE THIS SALAD. I've always been a huge fan of the prepared salads in the refrigerated case at Whole Foods. This is better than any I've had there.
I decided to toast my wheat berries in a little olive oil before cooking in boiling water and I must say it made a little difference in the cooking time and the flavor. Nice.
Ok, are you ready for it? Here it is:
Autumn Love Brown Rice Salad
{+ variations}
Get a big bowl {I like making this in my great big glass bowl}
Lovingly prepare and place the following in the bowl:
3 cups cooked brown rice
{or cooked wheat berries, or cooked quinoa or whatever you have}
1 apple, diced
{granny smith, or whatever you have is fine, maybe you could use asian pears too}
2 celery stalks, finely chopped
{I didn't have any today so I used a cucumber - something mild and crunchy}
1 red bell pepper, chopped
{I had yellow and orange mini bells, I used those}
1/2 bunch of green onions, chopped
{or you could do a shallot or some chives if that makes you happy}
1/2 cup walnut pieces
{I suppose you could use any nut - the farm has pistachios right now, but walnuts are nice - especially if you toast them first}
1 cup cooked chicken
{or your protein of choice - garbanzos or baked tofu would be a nice alternative I think}
3 tablespoons flat leaf parsley
{I didn't have any, I think this part is optional but it makes the salad look like a million bucks and adds another fresh component}
1/4 cup apple cider vinegar
2 tablespoons lemon juice
3 tablespoons olive oil
{the Trader Joe's California Estate one in the long skinny bottle is stellar}
salt & pepper
Mix
Eat. Smile. Giggle with delight!
It's sweet salty oniony chewy crispy crunchy soft and perfect. Just what a great salad should be. I have to thank Tyler Florence for this one. I saw this on an episode of Food 911 a looooong time ago. Thanks Tyler!
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