We made a variation on this recipe for dinner tonight. It was yum and used lots of colorful things from our garden. Our version:
2 1/2 cups uncooked brown rice (1 lb)
enough veggie broth to cook the rice
Cook that up, fluff it and let it cool.
Add to it:
1 cup chopped green onion
1 cup chopped basil
2 cups tomatoes, chopped
1/2 cups pinenuts, toasted (forgot these but they’d be good)
Mix up the dressing:
1/4 c. red wine vinegar
1 tsp. honey
2 TBS lemon juice
1 TBS olive oil
Toss dressing on rice and veggies. Let sit until you’re ready to devour.