By Maria Anselmo
Serves 4-6 | Rice salads are so versatile, you can use a variety of fresh ingredients and toss in a dressing of choice. I prefer to use vegetable broth in place of water, or a mix of 50/50 when cooking rice because it adds a layer of flavor.
3 cups cooked organic brown rice (from 1 cup uncooked)
1 cup seeded tomatoes, in ½” dice
1 cup diced patty pan or yellow squash, in ½” dice
½ cup diced red onion, in ½” dice
1 cup diced avocado, in ½” dice
2 cloves garlic, peeled and pressed through a garlic press
1 cup packed fresh cilantro, stems removed, chopped lightly
Juice of 1 lemon (approx 2-3 tbsp)
⅓ cup olive oil
½ teaspoon kosher salt
1 teaspoon red pepper flakes
In a large mixing bowl, add cooked rice and stir in half of the dressing. Add tomatoes, squash and onion, mix to incorporate. Fold in the remaining dressing; then carefully fold in avocado to avoid mashing them. Adjust the seasoning to taste. Serve chilled or at room temperature.
To make the dressing:
Place garlic and cilantro in a food processor; pulse until finely chopped. With … Read More