Monday, December 28, 2015

Summer Rice Salad

This was part of Christmas dinner.  Nobody in our family is allergic to anything in it, and that's no small feat.  The recipe makes 5-6 quarts of salad, but don't make a bunch and expect to eat it all week.  After a day and a half in the fridge, the dab of leftovers was a little soggy.  All you kids who said you wanted the recipe, here ya go ...

Toss together:
3 cups cooked & cooled brown basmati (that's 1 cup rice + 2 cups water)
2 large or 3 medium cucumbers, chopped
3 pints of grape tomatoes, halved
1 carrot, grated
4 green onions, sliced
16 oz pea pods, cut into pieces about 3/4 to 1" long
2 avocados, diced
1/2 bunch of cilantro, leaves chopped

Drizzle with olive oil and the juice of 1 lemon.
Sprinkle with salt, pepper, garlic powder, paprika.

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