4 cups of water or chicken broth
2 cups of brown rice or Basmati rice
1 1/3 cups of green onion, thinly sliced
1 1/2 cups celery, thinly sliced
3/4 cup fresh parsley, minced
3/4 cup pecans, toasted and chopped
1/2 walnuts, toasted and chopped
1 cup dried cranberries
Combine the water (or broth) and rice in a large saucepan. Bring to a boil, cover and reduce heat, simmer until tender, about 35 minutes or until tender. Or if you prefer to use a rice steamer, cook rice accordingly. Drain if necessary. Transfer rice to a large bowl. Fluff with a fork and let cool. Mix in the rest of the ingredients, except the dressing. Serves 8 -10 as a side dish and 6 as a main course.
5 tablespoons olive oil
5 tablespoons lemon juice
3 tablespoons soy sauce
1 teaspoon gram masala
Whisk the dressing ingredients in a small bowl to blend. Pour over the rice salad and toss to coat. Season to taste with salt and pepper. Chill before serving. Overnight is best.
This recipe is on page 152 of my “Breakfast and Beyond” Cookbook.
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