Ingredients
1 cup brown rice (long or short),rinsed
2 cups water
1 Tbl tamari
1 clove garlic, crushed
2 ripe tomatoes, diced
6 scallions, chopped (include tops)
1/2 cup fresh mushrooms, chopped
1/2 cup black olive, chopped
1/2 cup currants
1/2 cup roasted salted cashews
1/2 parsley, chopped
1 bag mixed greens
dressing:
1/2 cup olive oil
1 Tbls. Dijon mustad
1 tsp. dried sweet baisl or handful fresh, chopped
1 tsp. curry powder
1 Tbls freshly grated parmesan cheese
1 tsp. salt
1 tsp. freshly ground black pepper
2 Tbls. fresh lemon juice
Preparation
Bring water and tamari to a boil. Add rice and crushed garlic. Bring to boil again, cover tighly and reduce to a simmer. Simmer for 45-50min or until all water is absorded. While rice is cooking place all dressing ingredients in a jar with a tight fitting lids. Shake thoroughly to combine well. When rice is cooked and still hot add next 7 ingredients, tomatoes through parsely. Pour dressing over the mixture and toss thoroughly. Cover and place in fridge to chill at least one hour or even better over night. When ready to serve, divide mixed greens onto four plates. Mixed rice salad again and place a mound on top of the greens. Top with extra chopped parsely and cahsews if desired. Also looks very pretty served in avocado halves. Or can be served hot as a great accompaniment to grilled chicken.
