Brown rice salad with apples and walnuts
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Brown or long grain rice |
| 2½ | cup | Water |
| 1 | tablespoon | Vegetable oil |
| ¼ | teaspoon | Salt |
| 1 | cup | Walnuts; coarsely chopped |
| 1 | Celery rib; sliced | |
| 4 | Scallions; thinly sliced | |
| 1 | cup | Raisins |
| 1 | medium | Red apple; diced |
| 1 | Grated rind 1 lemon | |
| 3 | tablespoons | Fresh lemon juice |
| 2 | Garlic cloves; pressed | |
| ¼ | teaspoon | Salt |
| Fresh black pepper to taste | ||
| ⅓ | cup | Olive oil |
| Green-leaf lettuce (opt) | ||
Directions
Put Rice in medium sauce pan along with water, oil, and salt. Cover, bring to a boil, and reduce the heat to simmer. Cook for 45 minutes or until the rice is tender and all the water has been absorbed. Meanwhile, combine the walnuts, celery, scallions, raisins, apples, and lemons rind in a large bowl. In a jar with a tight-fitting lid, combine the lemon juice, garlic, salt, pepper, and olive oil and shake well. Pour half of this dressing on the apple mixture and toss well. When the rice is done, let cool until just warm. Combine with the fruit fruit mixture and pour on the remaining dressing. Let sit at least 1 hour before serving at room temperature, on a bed of lettuce if desired
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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