Thursday, October 13, 2011

Brown Rice Salad

I was surfing the Real Food in Little Rock blog and stumbled across a fabulous looking recipe that can easily be modified to adhere to the anti-Candida diet.  Now, I haven't made this yet but I'm planning my menu today and this recipe is on it!

Julie has excellent rice cooking tips I'm not including here so be sure to check out her post.  Here is the recipe:

Brown Rice Salad 
  • 3-4 cups cooked brown rice
  • 1/4 cup (or more) diced red onion or shallots
  • 1 clove garlic, chopped (optional, but I like garlic!)
  • 1 cup chopped celery
  • 1/4 cup (or more) dried fruit, like cherries, cranberries or raisins*
  • 2 carrots, shredded
  • 1 cup chopped parsley
Make the below vinaigrette and pour over cooled rice:
  • 2 T local honey*
  • 1/4 cup balsamic vinegar*
  • 1/4 cup extra virgin olive oil
  • couple pinches of red pepper flakes, or a dash of cayenne pepper
Mix everything together, refrigerate, and taste.
*Obviously, the starred ingredients need to be modifed or left out completely.   
  • Dried fruit is a no-no and I'm stumped on a substitute (any thoughts?).  
  • Honey is also out so I may add a TINY bit of Stevia in place of the honey.  However, hubby is a sweetener snob and refuses to eat anything containing Stevia "because it doesn't taste right (insert whining tone)!"
  • Instead of balsamic vinegar I'm going to try lemon juice. 
I'll update once I've tried this recipe and let you know how it turns out with the modifications!!  Have a happy day :)

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