Monday, March 5, 2012

Warm Brown Rice Salad

4 cups cooked long grain brown rice
4 celery stalks with leaves, chopped
3 large carrots, chopped
1 small white onion, chopped
1 cup small cherry tomatoes
1 cup raisins
1/2 cup sliced almonds or pine nuts (optional)
2 large garlic cloves, crushed
1 tablespoon low sodium vegetable bouillon
Handful fresh Italian parsley, chopped
Extra virgin olive oil
Sea salt and black pepper

In a deep sided skillet on medium heat, add three tablespoons of olive oil. When hot, add bouillon, onions, carrots, celery, and garlic. Sauté until soft. Add raisins and tomatoes, sautéing a further 4 minutes. Add rice and stir well to combine. Add parsley and nuts (optional) and season with sea salt and black pepper to taste. Drizzle extra olive oil on top and serve hot.

1 comment:

Brooke said...

this was by FAR, the most delicious recipe I've made in a LONG time! Thank you for a 5 star recipe!

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