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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This recipe is adapted from Lundberg Rice. You can throw in any or all of the optional ingredients, servings are calculated using all optional ingredients - ENJOY!!! Ingredients:
1 cup brown rice, cooked according to package directions (try lundberg wehani) |
2 tablespoons olive oil |
1 -2 tablespoon lemon juice |
1 -2 tablespoon balsamic vinegar |
1 -2 garlic clove, minced |
1/2 teaspoon salt |
1/2 teaspoon rosemary, crushed |
1/2 teaspoon black pepper |
1/2 cup sun-dried tomato, julienned |
1 (2 1/4 ounce) can sliced olives, drained (1/4 cup) |
1 tablespoon basil, minced |
pine nuts (to garnish) |
1 red bell pepper, seeded and finely chopped |
1 green bell pepper, seeded and finely chopped |
1/2 cup carrot, diced |
1 medium tomato, seeded and finely chopped |
1 (6 1/2 ounce) jar pickled artichoke hearts, chopped |
2 tablespoons capers |
Directions:
1. Place hot rice in large bowl.
2. Combine oil, lemon juice, vinegar, garlic, salt, rosemary, and pepper in small jar or blender.
3. Shake or blend well and pour over rice. Toss lighlty.
4. Cover and let cool. Add remaining ingredients.
5. Serve at room temperature or chilled.
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