Ingredients for Strawberry And Brown Rice Salad
- Chicken Stock
- Brown Rice
- 1/2 cup pecans
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- Cider Vinegar
- Vegetable Oil
- Liquid Honey
- Cracked Pepper
- Strawberries
- 2 green onions, thinly sliced
- Fresh Basil
- Dried Apricot
- Lettuce Leaf
- Strawberry
- Basil Leaves
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How to Make Strawberry And Brown Rice Salad
- Rinse brown rice under cold water. In a medium saucepan, combine the rice and stock. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from heat and let the rice cool completely.
- While the rice cooks, toast the pecans, sunflower seeds, and pumpkin seeds in a dry medium skillet over medium heat for 2-3 minutes, stirring frequently, until lightly browned. Let cool completely.
- In a small bowl, whisk together the apple cider vinegar, olive oil, honey, and black pepper.
- In a large bowl, gently toss the sliced strawberries with 2 tablespoons of the dressing. Let sit for 5-10 minutes to allow the flavors to meld.
- Add the cooked brown rice, toasted nuts and seeds, green onions, and chopped basil to the bowl with the strawberries. Stir in the chopped apricots and the remaining dressing, gently tossing to combine.
- Serve the salad immediately or chill for later. Serve on a bed of lettuce and garnish with extra strawberries and basil leaves, if desired.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
74g
Fat
23g
Carbs
22g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Breakfast Lunch Main Dish Salads Side Dishes Fruit Rice Canadian Easy Beginner Cook Potluck Dinner Party Kid Friendly Picnic Summer Dietary One Dish Meal Low Sodium Low Cholesterol Seasonal Healthy 2 British Columbian Low In Something Berries Strawberries Pasta Rice And Grains To Go
