Sunday, April 19, 2009

Springtime Picnic Rice Salad

Simple and refreshing foods make springtime picnics a delight. Especially since standby sandwiches are more difficult with a gluten-free family member. This is a recipe that evolves in my kitchen each spring. I enjoy using whatever fresh produce I have on hand. There's alot of flexibility with this crispy and chewy recipe. It's simple and light. I hope you enjoy it as much as our family does.

Springtime Picnic Rice Salad

2 cups Basmati brown rice, cooked
2 cups Basmati white rice, cooked
1 English cucumber, diced
1 bunch green onions, chopped
1 can burgundy olives, chopped
1/3 cup pumpkin seeds, ground
1/3 cup almonds, ground
1/3 cup sunflower seeds, ground
2 carrots, shredded
1 bunch parsley, chopped
1/3 cup olive oil
Salt, to taste
Garlic powder, to taste
Onion powder, to taste

Mix all ingredients together gently. Chill. Serve by spooning over garden greens or Romaine. Garnish with Veganaise, scallions, and sesame crackers. Enjoy!

*Black olives will work if you can't find burgundy olives. Red and green peppers, chopped, make a nice addition to this recipe as well. Use what you have on hand and omit what you don't like. This recipe is also delicious made with 100% Basmati brown rice.

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  2. I love the beauty of your blog - both in looks and thoughts - and respect your commitment to healthy living/eating.
    We had your Springtime Picnic Rice Salad for supper last night (April 21, 2009) and again for breakfast this morning before I ran off to work. It agreed with me very well. Filling, yet I didn't feel too full at all. It stays with you a good long while. Perfect.

  3. Thank you, Margie. I'm glad you liked the rice salad. I had it for breakfast (left-overs) this week too. Thanks for your comment.

  4. This looks very good. Will have to give it a try. I think my hubby would love it- and I am always looking for hubby approved dishes that are vegan.
    It was good to catch up with your blog today- I have missed you!


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