Friday, May 15

Crunchy brown rice salad with dill

I took a cooking class the other week and it was so much fun! I learned a lot of great tips and recipes. I even bought a micro plane at the store section of where the class was (amazing by the way) The chef was Gena Berry who was very funny and entertaining. It was a healthy cooking class, specifically for weight watchers. Im not on weight watchers, but it was open for anyone who likes to eat well. One of the recipes that Gena prepared that I loved was this brown rice salad. It is served cold and is a great side dish to any meal. She served it beside marinated flank steak (which was also fantastic). Try it and you'll be glad you did! And it has a great crunch, just like the previous post!

Brown rice salad with dill
(points value: 2 Servings: 7 for those of you on weight watchers)
1/2 cup vinegar, white balsamic (I didn't have any on hand so I mixed white vinegar with a bit of honey)
2 tsp Dijon mustard
1 tsp kosher salt
1/2 tsp black pepper
1/2 cup red onion, chopped
2 tbsp fresh dill, chopped
1/2 cup edamame, shelled (I used frozen)
2 cups cooked brown rice (I used brown basmati rice)
1/4 cups almonds, chopped
1 tbsp olive oil

1 In a large bowl whisk vinegar, mustard, oil, salt and pepper together.
2 In a separate large bowl, mix the onion, dill, and edamame together Toss in the rice into the onion/dill/edamame mixture and combine.
3 Fold in just enough dressing to coat.
4 Chop almonds and garnish. Chill and serve.

Note: Gena added 1/2 cup diced water chestnuts to the mix, but I didn't have any on hand, but feel free to use it!

1 comment:

unconfidential cook said...

I actually prefer rice salads to hot-rice sides, and this one looks/sounds great!