Rosemary Brown Rice Salad

Cool Rosemary Brown Rice Salad

1 cup uncooked brown rice or 3 cups cooked brown rice (If cooked ignore steps 1 and 2)

1 ¼ cup water

1 cup vegetable broth

1 cup tomatoes chopped

¾ cup snap peas chopped

1 cup chopped carrots

¼ cup olive oil

1 tsp ground/finely chopped rosemary

1 tsp finely chopped or crushed garlic

1. Pour 1 cup uncooked rice into sauce pan (capable of holding at least 4 cups of liquid). Heat the rice on medium high until the grains start to turn golden brown.

2. Depending on the type of sauce pan you are using it may be necessary to let the rice cool so that the pan does not warp on contact with the cool water/broth. Add 1 cup of the water and 1 cup broth to the rice. Bring the rice to a low boil and cook covered for about 45 min (until the water has been absorbed and the rice is tender).

3. Bring ¼ cup water in a small frying pan or sauce pan (uncovered) to a boil. Once it is boiling add the garlic, rosemary and one teaspoon of the olive oil. Let the mixture cook until half of the water has evaporated.

4. Pour the hot rosemary garlic mixture on top of the rice then pour in the remaining olive oil and all of the chopped vegetables.

5. Mix thoroughly and enjoy!!

This whole recipe is perfect for different interpretations. The vegetables can be chosen from whatever is available and seasonal. I happen to have olive oil, but any oil that you prefer is perfectly fine, although it may influence the flavor of the salad. Originally I cooked the garlic and rosemary in only oil to bring out the flavor, but then it occurred to me that the oil would be better for the body in its uncooked form. That is also why the hot garlic and rosemary mixture is poured over the rice before the rest of the olive oil is added. This allows the mixture to cool and keeps the majority of the olive oil raw (if you are using cold pressed oils).