Here is a salad that is healthy, satisfying, pretty to look at, and easy to make. You can make it as all vegetables, or add your favorite protein, be it grilled shrimp, cooked and diced chicken, cubed and spiced tofu, or seared seitan. They all work. It comes together quickly after the rice is cooked, and is as nice for after work as it is for company. It is chewy, crunchy, with little bits of tang and saltiness and spice. Enjoy!
Jeweled rice salad
3 cups cooked brown rice (your choice, but I like short-grain)
1 cup finely chopped cabbage
1 scallion, minced
1/2 cup fresh parsley, chopped
1 red pepper, diced
1/2 cup chopped ripe black olives
1/2 cup chopped olives with pimientos
1 cup cooked corn (I used Trader Joe’s roasted – it added a subtle smoky flavor)
1/4 cup extra virgin olive oil
juice of 1/2 lemon
freshly ground pepper, to taste
1 cup protein (optional) – grilled shrimp, cubed cooked chicken, tofu, seitan – I used chicken here
In a large bowl, combine all the ingredients together, toss thoroughly. Serves 6.
I am submitting this recipe to the “Tasted, Tried and True…Take Two” event going on at Equal Opportunity Kitchen. Not only is this a healthy recipe event, but the folks at this blog are trying to raise awareness about organ donation. So not only do you get to see some really nutritional dishes, but you might just learn a few things about this most admirable and valuable cause.