Healthy, hearty and flavorful - You'll find that this brown rice salad makes a wonderful complement for a variety of entrees.
"*" See Kitchen Notes for more information or links to special ingredients.
While the brown rice is cooking*, chopped the vegetables and herbs, toast the almonds, and transfer to a large salad bowl.
How to Cook Brown/Wild Rice in 30 minutes - For this salad, it's best to used the pasta method of cooking rice (as describe at the link). The pasta method yields separate grains of rice which is best for a rice salad.
Peppers – You can use just about any peppers you want. Just choose a combination of sweet peppers and a spicy one. Also use a mix of raw and roasted to provide different textures.
Onion – If you don’t use sweet onion, you might want to cut back on the onion as it can be overpowering. And if you don’t like onion, then just leave it out.
Almonds – The almonds could be substituted with toasted pecans or pine nuts (pinon).
Parsley and Mint – We love this combination with this salad. However, cilantro could also be used as well as a touch of tarragon. You can let the entree’ help you decide which herb(s) to use, but the parsley/mint combo goes with just about anything.
Recipe author: MJ of MJ's Kitchen