Recipe
Ingredients
- 2 cups brown rice (uncooked)
- 2 tablespoons apple cider vinegar (or lemon juice)
- 1 apple (sliced into thin chunks)
- ⅓ cup pecans (chopped)
- ⅓ cup red onion (chopped)
- 1 carrot (grated or cut into matchsticks)
- 2 tablespoons fresh chives (chopped)
- ½ cup dried cranberries
- ¼ cup olive oil
- ¼ cup apple cider vinegar (or lemon juice)
- salt and pepper to taste
Instructions
- In a large sauce pan add rice and cover with water at least an inch above the rice level. Bring to a boil, stir, cover and continue to boil for 25 minutes (like you would cook pasta). Add additional water if level gets too low. Test a few grains of rice for doneness, boil for an additional few minutes if needed.2 cups brown rice
- Drain rice. Sprinkle with 2 tablespoons apple cider vinegar (or lemon juice) immediately and stir rice. Cool rice completely in the refrigerator.2 tablespoons apple cider vinegar
- While rice is cooking, chop fruit, nuts and vegetables as needed.1 apple, ⅓ cup pecans, ⅓ cup red onion, 1 carrot, 2 tablespoons fresh chives
- In a small jar (like a baby food jar) add oil, remaining ¼ cup vinegar and chives. Shake to combine.¼ cup olive oil, ¼ cup apple cider vinegar
- Combine cooled rice, salad ingredients and dressing and stir thoroughly. Put salad in the fridge for at least 30 minutes for flavors to blend.½ cup dried cranberries, salt and pepper to taste