Rice Salad Primavera

Serves 6-8

This refreshing brown rice salad is exploding with yummy flavors and vivid colors and promises to please your taste buds.

Ingredients

• 1 ½ cups of brown rice cooked in chicken broth according to package instructions

• 2 bunches of spring onions, chopped (include some green)

• 1 cup of cherry or grape tomatoes, quartered

• ¼ cup of chopped fresh dill

•  cloves of fresh garlic, chopped

• ¼ cup of chopped fresh parsley

• ¼ cup of chopped basil

• 1 red, orange, or yellow bell pepper, diced

• 1 peeled and seeded cucumber, chopped

  Dressing:

• ¼ cup of EVOO

• ¼ cup of white balsamic vinegar

• 1 tbs. of Dijon mustard

• 2 tbs. of canola or olive oil-based mayonnaise

Directions

Cook the brown rice in chicken broth according to the package instructions. Meanwhile – combine the spring onions, tomatoes, fresh herbs, garlic, bell pepper and cucumber in a large serving bowl (I use my wooden salad bowl). When the rice is done, add it to the bowl with the veggies/herbs. Pour the dressing over the rice/veggie mixture and gently stir until combined.

Variations:

• Feel free to add or substitute any chopped fresh veggies (raw or cooked) you like. Other delicious options include: olives, artichokes, avocado, mushrooms, broccoli, zucchini, squash, and peas.
• I prefer fresh herbs in this rice salad, but dried would work too.
• You can also substitute whatever variety or flavor of vinegar you like best.