As I mentioned on Wednesday, I attended two potlucks in two days earlier in the week. At the potluck I hosted on Sunday, my friend Lydia from From A to Vegan gave me The Best of Vegan Cooking by Priscilla Feral, a cookbook from Friends of Animals. I knew I was going to my friend Jen’s potluck on Monday evening, and I wanted to cook something with ingredients I had on hand (my pantry is out of control!), so I flipped through my new cookbook looking for something that would be good for a potluck and contain ingredients I wouldn’t have to go buy. I came across Himalayan Red Rice Salad with Cranberries, and it seemed to fit the bill. I made a few changes according to the contents of my pantry, mixed up the rice salad and took it to the potluck. Much to my surprise, it was a big hit!
Potluck-Worthy Rice Salad
- 2 cups vegetable stock or water
- 1 cup brown rice
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons fruity balsamic vinegar
- 1 tablespoon tamari
- ½ teaspoon powdered ginger
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- 2 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 2 scallions thinly sliced
- ½ cup dried cherries
- ½ cup slivered almonds toasted
Add the vegetable stockor water and rice to a large pot over medium-high heat. Bring to a boil. Reduce the temperature to low and cover the pot. Allow to cook for 45 minutes or until the liquid is fully absorbed. Allow to cool.
While the rice is cooking, whisk together the olive oil, balsamic vinegar, tamari, powdered ginger, sea salt, garlic powder, and minced garlic in a small bowl.
Place the rice in a large bowl. Add the carrots, celery, scallions, cranberries, and almonds. Gently fold in the dressing. Allow the salad to sit for 30 minutes to 1 hour to let the flavors combine. Serve chilled or at room temperature.