This is one of those salads that is great for a pot luck, or served for lunch or dinner or as a side dish. A hearty vegetarian dish that is fresh and delicious too. Originally I was going to make a vegetarian lettuce wrap, but ended up putting it all together – so good. I was also going to add crumbled feta cheese, but could not stop eating it to crumble in the cheese, it was that tasty! By all means add feta cheese if you want to. We ate this right away, but by tomorrow it should be even tastier. The amounts here made a lot of salad – we had this for two days, lunch and dinner.
This is definitely a lovely side dish to any Main dish or Vegetarian Meal or a meal unto itself! You can also find this recipe over at Allergy Free Wednesdays.
1/2 cup of Brown Rice
1 1/4 cups water
Bring the water to a boil adding in the brown rice. Stir with a fork, turn down to minimum, lid on and simmer about 45-55 minutes, or until tender and the water has evaporated. Transfer to a large bowl to cool.
Organic Sprouted Bean Trio (or use your own sprouted beans):
1/2 cup Sprouted Bean Trio – mine is adzuki beans, lentils and mung beans
1 1/2 cups water
Add the water to a small pot, then pour in the bean mixture. Lid on, bring to a boil, and then turn down to a low simmer. Simmer for 8 minutes, then remove from the heat, and let sit for another 10 minutes, then drain. Add to the rice mixture stirring with a fork to combine. Season with salt and pepper – to taste, there will be Tamari sauce added.
2/3 cup diced red onion
1/2 of a small diced yellow pepper
1 celery stalk, diced
3 inch piece of cucumber, de-seeded, and diced.
1 large or 2 diced Roma tomatoes
20 snow peas, chopped into 1/8 inch sized pieces
2 cups finely shredded lettuce (I used organic green leaf lettuce)
3 minced garlic cloves
2/3 cup finely minced Fresh Italian Flat Leaf Parsley
4 Tblsp. Rice Vinegar
5 Tblsp. Organic Extra Virgin Olive Oil
2 Tblsp. Tamari Sauce
Mix all of the ingredients, tossing with a fork. Check for seasonings, can be eaten right away, or refrigerate for 1 hour, then bring to room temperature, 30 minutes before serving.