Hatch Pepper Jasmine Rice Salad

3 cups cooked Jasmine long grain white rice

4 large mild roasted Hatch peppers, coarsely chopped (remove seeds)

1 cup coarsely tomatoes

1/2 small red onion, chopped 

1/2 cup dried cranberries

1/4 cup sliced almonds

Handful fresh parsley, chopped

1 large lemon, juiced

1/2 cup olive oil

Sea salt and black pepper

Combine all the ingredients. Season with sea salt and black pepper. Drizzle extra olive oil on top to serve.

Artichoke Brown Rice Salad

3 cups cooked brown rice

1 large carrot, cut into strips

1 cup cooked baby artichoke, sliced

1 white onion, sliced

1/4 cup raisins

1/4 sliced almonds

Extra virgin olive oil

Fresh parsley

Sea salt and black pepper

In a deep sided skillet on high heat, add three tablespoons of olive oil. When hot, add onions, carrots, and artichoke. Sauté until soft (about 4 minutes). Add rice, almonds, parsley, and raisins and toss well to combine. Season with sea salt and black pepper. Drizzle extra olive oil on top.

Serve warm or cold