This is the perfect way to use up that mound of leftover rice you have hiding in the back of your refrigerator from the other night’s takeout. It is also a perfect bright and fresh recipe to cleanse your palate after all those stodgy Thanksgiving foods. Plus, it takes about five seconds to put together. As Ina would say, how easy is that?
Ingredients
Salad
2 cups cooked brown rice, chilled
1 red pepper, deseeded and diced
5 scallions, sliced into 1 centimeter sized discs
1 large cucumber, diced
1 handful roughly chopped dried cranberries
1 handful sunflower seeds
1 handful parsley, minced
1 handful roughly chopped cashews
Dressing
¼ cup olive oil
2 tablespoons tahini paste
2 tablespoons soy sauce
½ clove of garlic, minced
Juice of one lime
1 teaspoon agave nectar or maple syrup
Method
In a mug, whisk together all the dressing ingredients until emulsified.
In a large bowl, toss together all the salad ingredients.
Pour dressing over salad and mix. Serve chilled.
Store covered in the refrigerator for up to 1 week.
Image © Yvonne Penzakov for BitchBuzz.com