Description
Comes together quickly using leftover rice, this healthy Italian Basil Rice Salad is brimming with all the musts haves: texture, nutrition, and flavor.
Ingredients
Scale
Base Ingredients:
- 3 cups cooked and refrigerated brown rice *
- 1 cup small dice baby Persian cucumbers, unpeeled *
- ¾ to 1 cup cherry (or grape) tomatoes, quartered *
- ½ cup sliced green onions
- ½ to ¾ cup small dice red bell pepper
- ½ to ¾ cup white beans *
- ½ cup chopped fresh basil *
Dressing Ingredients:
- 1/3 cup red wine vinegar (+/-) *
- 1 Tablespoon lemon juice
- 2 Tablespoons tahini
- 1 Tablespoon nutritional yeast
- 1 Tablespoon pure maple syrup (+/-)
- ½ teaspoon Italian seasoning (+/-)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ to 1 teaspoon sea salt (+/-) *
Optional Ingredients:
- Kalamata olives
Instructions
- Make the dressing by placing all the Dressing Ingredients into a small bowl, whisk to incorporate all the ingredients until smooth and emulsified, set aside.
- Place all the Base Ingredients into a large bowl, mix to evenly distribute the ingredients.
- Pour the dressing over the salad ingredients, gently toss. Taste test for flavor. Add more seasoning, if needed. Best if served immediately at room temperature. If serving cold from the refrigerator, remove from the fridge approximately 20 minutes before serving to wake up the flavors.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 4 to 6 Makes 5 to 5 ½ cups