Cold Brown Rice Salad
This recipe is ideal in the summer months when fresh summer vegetables are
readily available and you do not want to heat up the kitchen with a lot of
cooking
1. Start rice cooking
2. Mix up marinade (see recipe below)
3. Chop vegetables (small pieces)
4. When rice is done cooking:
4.1. add marinade
4.2. add vegetables that need the warmth of the hot rice to cook slightly
5. Just before serving, mix in the chopped almonds, remaining chopped
vegetables, and baked tofu
6. Season (or not) with cumin, basil, or oregano
7. Serve at room temperature
If you are purchasing vegetables, get a nice mix of summer vegetables.
Broccoli
Carrots
Celery
Cucumbers
Green and/or Red Peppers
Green onions
Tomatoes
Cauliflower (add to hot rice)
Zucchini (add to hot rice)
Other
1/2 Cup chopped almonds
baked tofu
Balsamic Vinaigrette Marinade
1/4 Cup vegetable broth
1/4 Cup olive oil
6 Tbsp balsamic vinegar
2 Tbsp lemon juice
1/8 teasp salt
1/4 teasp pepper
Combine ingredients in a glass jar, cover , and shake well