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DIY food: mediterranean rice salad with lemon dressing

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i created this dish the other day because i wanted to make a grain salad that i could keep in the fridge and bring as a packed lunch during my busy days on set of Home Made Simple (season premiere coming soon!). i love the combo of salty and sweet with a little crunch of texture from the pomegranate seeds. the dressing is fresh and not overpowering. this is a tasty and healthy complete meal (grain and beans form complete protein) plus it’s vegan and gluten free!

make a big batch of this and you’ll have a healthy lunch/snack for days!

Mr. Kate’s Mediterranean Brown Rice Salad with Pomegranate Seeds and Lemon Dressing – vegan and gluten free

Prep It:

  • 1 16 oz back of brown rice medley – could use just brown rice but i like the medley for more variety and color.
  • 1 cup of pre-cooked edamame
  • half a can of strained and rinsed organic garbanzo beans
  • two cups of arugula
  • 1/4 cup sliced kalamata olives
  • 1/2 cup sundried tomatoes
  • 1/4 cup chopped fresh chives
  • 1/2 cup of pomegranate seeds
  • sea salt to taste
  • black pepper to taste

Dressing prep:

  • juice from one lemon
  • 2 tablespoons of olive oil
  • 2 teaspoons of honey or raw agave
  • 1 teaspoon of rice vinegar

DO IT!:

  1. cook your rice per the instructions on the package – usually 2.5 cups of water per 1 cup of rice, bring water to boil, add rinsed rice, bring down to simmer and cover for 30 to 40 minutes until desired rice texture is achieved  – strain remaining water from rice if necessary. let your rice cool in the fridge – you don’t want a warm salad!
  2. add all your other salad ingredients to a big salad bowl with the chilled rice and mix.
  3. mix together your dressing ingredients (lemon juice, agave, etc.) in a small bowl using a fork or wisk.
  4. drizzle the dressing over the top of the rice salad and toss to perfection. add salt and fresh pepper to taste.
  5. store in a glass container in the fridge for up to 4 days.

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