This is the perfect spring or summer salad to take along with you to a potluck (this one went with me to my nephew’s birthday party), or to eat as part of a light lunch or dinner. It has many contrasting flavors, and lots of fresh, good-for-you ingredients.
As with all of my recipes, the measurements are approximate. Use what you like in the amounts your taste buds prefer.
- Brown Rice, 3 Cups
- Vegetable Broth
- Raw Sunflower Seeds, 1 Cup
- Kale, chopped, 2 Cups
- Cucumber, 1 Medium, quartered and sliced
- Italian Parsley, finely chopped, 3 Tablespoons
- Kalamata Olives, pitted and quarted, 1 Cup
- Sundried Tomatoes, chopped, 5 ounces
- Ground Coriander, 1 1/2 teaspoons
- Juice from 1/2 Lemon
- Olive Oil, 4 Tablespoons
- Red Wine Vinegar, 3 Tablespoons
- Garlic, 2 cloves, minced
- Cook 3 cups of brown rice in vegetable broth according to your rice cooker’s instructions, or to those on the rice package if you’re using the stove top. When the rice has finished cooking you will want to allow it to cool in the refrigerator for at least an hour.
- Toast the sunflower seeds in a skillet with a few grinds of salt until the seeds are lightly golden, about 5-7 minutes.
- When the rice has sufficiently cooled, mix in the seeds, kale, cucumber, parsley, olives and tomatoes.
- Add the lemon juice, olive oil, vinegar, garlic and coriander, mixing everything up well.
- Season further with a little salt and pepper if you like, and return the salad to the refrigerator until you’re ready to serve. Depending on how long the salad is in the fridge, you may want to add a little more oil and vinegar before serving, as the rice will absorb some of it during the chill.