December 12, 2017

Wild, Brown And White Rice Salad

Yield: 8 Servings

 This is a great dish to prepare ahead, the flavors will blend better. the leftovers make a great soup, just add some coconut and/or almond milk and some chicken stock or even water, simmer for 30-40 minutes and serve.

detox recipes1/2 Cup Wild Rice
1/2 Cup Brown Rice
1/2 Cup White Rice
3 Cups Water
2 Cups Chicken, Cooked White Or
-Dark Meat
2 Cups Black Beans, Cooked
1 Cup Slices Almonds, Toasted
1 Cup Cranberries, Dried
1 Cup Red Bell Peppers, Diced
Cilantro, to taste (optional)
1cup Celery, Sliced
1 Cup Purple Onion, Diced
2 Tablespoon Salba Seeds,
For the Vinaigrette
2 Tablespoon Red Wine Vinegar OR
-Sherry Wine Vinegar
1/2 Cup Extra Virgin Olive Oil
1 Large Garlic Clove
2 Thai Chili, Optional

 

1- In separate pans cook each 1/2 CUP of rice with 1 cup of water on medium heat partially covered until soft yet still chewy. (time will vary for each kind of rice:

15-45minutes)

2- Make the vinaigrette: Mix all the vinaigrette ingredients and set aside for the flavors

to blend.

3- Cut the vegetables and place in a bowl large enough to hold all the ingredients.

4- Dice or shred the COOKED chicken meat, add to the vegetables

5- Add the cooked black beans

6- Drain the rice, add to the bowl while still hot (~no need to rinse~) mix well.

7- Add vinaigrette and toss to coat, taste add more salt and pepper if needed.

8- Add the sliced and toasted almonds, cranberries, and the (optional) salba seeds.

9- Set aside and let the flavors blend.10- Serve warm or cold/room temperature

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