Simple Brown Rice Salad Bowl

The best thing about this really easy recipe is that you can eat it cold or at room temp when you make it, and the left overs can be warmed up in a pan and enjoyed in a whole new way, more like fried rice, so it’s not a boring second day meal.

simple brown rice salad bowl

first cook 1 cup of mixed brown rice and wild rice (or you could use left over rice of any sort)

My preferred method is to bring 2 cups of water to a boil in an old school visions glass pot (so you can see when your water is absorbed, which can be really tricky to judge when you are using brown or blended rice), add 1 cup of rice along with a dash of salt and a little oil, reduce heat to medium low and cover, simmer for 35 minutes or until the water is absorbed. Let stand covered for 5 minutes.

while the rice is cooking chop and combine in a bowl:

2 small celery stocks

2 chives

2 cups of shredded cabbage

6 sliced baby corns

1 handful of almonds (broken up coarsely in a pestle)

2 tbsp seasame seeds

1 tbsp hemp seeds or flax seeds

quickly scramble 2 eggs with a splash of water in a small cast iron pan and add to bowl (OMIT eggs for vegan recipe, try adding orange segments)

dressing:

1 tbsp orange marmalade (or any jam you like, cranberry sauce is great to)

1 tsp sesame oil

2 tbsp rice wine vinagar

1 tbsp canola oil (or halved with walnut oil)

S+P

minced fresh ginger and garlic

blend everything and add the rice and serve at this temperature, or cool in fridge and serve cold.

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