Potluck-Worthy Rice Salad
Brown rice salad is one of my favorite dishes to take with me to potlucks, and it's always a hit with the crowd! This simple recipe is easy to make, and can be altered to your liking. Serve it cold on hot summer days for a refreshing side dish.
Ingredients
- 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
Instructions
- 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.