2 cups of Soaked long grain brown rice (soak over night)

3 cups of filtered water

pinch of Himalayan sea salt

Bring above ingredients to boil, reduce heat to a minimum and cover or put lid on pressure cooker. I like the pressure cooker because it cooks the grain more thoroughly. It is not faster the time to allow for cooking is the same. 40 minutes.

Remove the cooked rice from the pan immediately. This allows for cooling evenly. Using a wooden spoon scoop out the cooked rice into another bowl, don’t stir or breakup the rice just separate it gently so it can cool evenly without sticking together.

Mix:

1/3 cup of fresh lemon juice

1/3 cup of extra virgin olive oil

course ground salt and pepper to taste

1/4 cup of sliced black olives

1/4 cup of chopped parsley or cilantro

1/4 cup of diced roasted red peppers

6-8 fresh basil leaves diced

add any other fresh herbs you may enjoy, pour this over the cooled rice and toss everything together.

Summer Rice Salad

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