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
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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ReplyDeleteI love the beauty of your blog - both in looks and thoughts - and respect your commitment to healthy living/eating.
ReplyDeleteWe 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.
Thanks
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.
ReplyDeleteThis 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.
ReplyDeleteIt was good to catch up with your blog today- I have missed you!