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Brown Rice Salad with Tahini-Lemon Dressing
Healthy brown rice combined with some ethnic flair.
Prep: 5 min Total: 80-90 minutes Yield: Serves 6
2 cups brown rice
1 yellow squash or zucchini, diced
1/2 cup carrots, diced
1/2 cup cooked peas
1/2 cup roasted red pepper, diced
2 green onions, minced
2 tblsp fresh parsley, chopped
5-6 fresh mint leaves, cut into ribbons
1 1/2 tblsp lemon juice
1 tblsp rice vinegar
2 tblsp tahini
1 tblsp olive oil
1 tblsp water
1/2 tsp ground cumin
salt and pepper
5-6 drops hot sauce
Add brown rice to the inner pot of your rice cooker. Add water to fill line 2 and set to Brown Rice. When about 12 minutes of cook time remain, add squash and carrots to the Steam Tray and carefully place in the rice cooker. When your rice cooker beeps refrigerate rice and veggies until they reach room temperature.
Mix lemon juice, rice vinegar, tahini, olive oil, water, cumin, hot sauce, and salt and pepper to taste together in a bowl. Add all remaining ingredients and toss to coat.