Need a quick healthy fix? My favorite rice salad does the trick. A healthy, vegan meal that is light and at the same time satisfying as well as simple to prepare. As we are blessed with more light entering into March, it feels good to lighten things up and this does the trick! Bon appetit!
Ingredients
2/3 cup wild rice
1/3 cup brown rice
1 red pepper
1 green pepper
2 celery stalks
4 spring onions
2/3 cup dried cranberries
2/3 cup cashews
2 tablespoons red wine vinegar
2 tablespoons olive oil
salt and pepper to taste
Directions
1. Cook both the wild rice and brown rice separately according to instructions.
2. Meanwhile, chop veggies, cranberries, and cashews to a consistent size (1 centimeter chunks). Put in large bowl, mix vinegar and olive oil.
3. When the rice is cooked, rinse in cold water and drain well. Add to bowl with the vegetables and dressing, salt and pepper to taste.
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