Simple and colorful bean, rice and vegetable salad — everything you need for a complete, refreshing and delicious summer meal
Ingredients: 1/4 cup sliced almonds (lightly toasted if desired),4 cups broccoli florets,2 cups cooked brown rice (2/3 cup dried rice),2 tablespoons Dijon mustard,1 1/2 cup cooked chickpeas (1/2 dried chickpeas),1/4 cup fresh cilantro or parsley, trimmed and chopped,1 clove garlic, minced,2 to 3 green onions, trimmed and chopped, or 2 shallots finely chopped,fresh ground black pepper,juice from 1/2 lemon (1 1/2 tablespoons),1 tablespoon olive oil,2 teaspoons olive oil,2 tablespoons pineapple juice (juice from canned pineapple),1/2 teaspoon red pepper flakes,1 1/2 teaspoons sea salt, or to taste,1/3 cup sun-dried tomatoes, soaked in hot water for 40 minutes, drained and chopped (optional),2 teaspoons tamari (soy) sauce
Instructions:
- In a large skillet, heat the oil over medium heat.
- Add the broccoli, stir well, and cover. Cook, stirring often, until the broccoli is tender.
- Add the broccoli to a large bowl, along with the remaining salad ingredients.To make the dressing, whisk together all of the dressing ingredients in a small bowl.
- Pour the dressing over the salad and toss well to coat evenly. Taste for seasoning and serve.
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