Brown Rice Salad
Here’s a great salad recipe to either have on it’s own or as a side dish.
2 Cups of Cooked Brown Basmati Rice (sometimes I mix Black and Brown together)
1 1/2 Cups Chopped Celery (not fine, just 1/4 inch square)
1/4 Cup chopped pepper (Red, Yellow and or Orange)
1 Can of Chick Peas (rinsed thoroughly)
1/2 Cup Chopped Green Onions
1/4 Cup Chopped Parsley
3/4 Cup whole Almonds (Lightly Roast in fry pan with Olive oil for a few min)
1/3 Cup flax Seed oil OR 1/4 Cup of olive oil
4 Tbsp Tamari (No added salt, wheat free)
1 Tbsp White Vinegar
1/2 tsp. Celery Salt 3 Tbsp Curry Powder
1/2 tsp. Sugar Garlic Clove (mashed with Black pepper)
Mix separately then add the dressing to the rice.
Mix with fork thoroughly. Refrigerate overnight or at lease 3-4 hours.
Mix again before serving.