Salad with Brown Rice
Salad with Brown Rice
Yeah, whatever. I ripped this recipe right outta Martha Stewart’s Everyday Food. But only because I was obsessed with it. So obsessed, I tell you, that I made it about twice a week for three weeks straight. Just couldn’t get enough of its dilly-goodness. I subbed carrots for the tomatoes in the picture above. And one of the times, I got all eh-heh and pan-seared some seitan strips and threw them in. So I’ll give you the basics, and you have your way with them.
Salad with Brown Rice (from Everyday Food)
2 Tbsp. olive oil
2 tsp. red-wine vinegar
2 Tbsp. chopped fresh dill
1 clove garlic, minced
1/4 tsp. sugar
coarse salt and ground pepper
2 cups cooked brown rice
1 medium cucumber, peeled, halved lengthwise, seeded, and sliced
2 cups baby spinach
1 pint cherry tomatoes, halved
In a large bowl, whisk together oil, vinegar, dill, garlic, and sugar. Season generously with salt and pepper. Add rice, cucumber, spinach, and tomatoes and toss to combine.
