Confetti Brown Rice Salad |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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If you do not have purple basil available, just use more green basil to taste. Ingredients:
1 cup raw brown rice |
1/4 cup fresh lemon juice |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1/3 cup olive oil |
4 green onions, sliced thinly |
3 tablespoons fresh basil leaves, slivered |
1/4 cup purple basil, slivered |
2 tablespoons fresh parsley, finely chopped |
1/2 cup celery, finely chopped |
1/2 cup fennel bulb, finely chopped |
1 medium red bell pepper, chopped |
1 cup corn kernel (fresh or frozen) |
1 cup dried cranberries |
Directions:
1. In a saucepan, bring 2 1/2 cups of water to a boil. Stir in 1 cup rice. Cover, reduce heat and simmer for 45 minutes or until all water is absorbed.
2. Gently spoon rice into serving bowl. Combine lemon juice, oil, salt and pepper; whisk to blend thoroughly and pour over rice.
3. Add the remaining ingredients and fold together. Chill. Serve room temperature.
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