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Brown rice and strawberry salad

Brown rice and strawberry salad

By Lucas Lin
15’ Prep time
20’ Cook time
35’ Total time
358 Calories
5 Serving

Summary

Nuts and seeds add iron and protein to this nutritious luncheon meal. for a family potluck, double the recipe and prepare all the ingredients ahead of time to combine just before serving in a lettuce-lined bowl.
Lucas Lin 0 Followers

Step by Step

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Step 1

In medium saucepan, bring broth and rice to boil; cover, reduce heat to medium-low and cook for 20 to 25 minutes or just until tender. Drain off any liquid and let cool.
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Step 2

Meanwhile, in dry medium skillet, toast pecans, sunflower seeds and pumpkin seeds for 2 to 3 minutes; let cool.
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Step 3

In bowl or jar, mix or shake together vinegar, oil, honey and pepper.
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Step 4

Five to 10 minutes before serving, pour dressing over berries and toss to coat. Add toasted nuts, seeds, green onions and basil to rice; stir in strawberry mixture and apricots. Serve at room temperature on lettuce-lined plates and garnish with fanned strawberries and basil leaves if desired.

Ingredient

  • Ontario honey
    Ontario honey
    15 ml
  • Chicken or vegetable broth
    Chicken or vegetable broth
    500 ml
  • Whole grain brown rice
    Whole grain brown rice
    250 ml
  • Each coarsely chopped pecans, sunflower seeds and pumpkin seeds
    Each coarsely chopped pecans, sunflower seeds and pumpkin seeds
    75 ml
  • Each cider vinegar and vegetable oil
    Each cider vinegar and vegetable oil
    50 ml
  • Ground or cracked pepper
    Ground or cracked pepper
    5 ml
  • Green onions, trimmed and sliced
    Green onions, trimmed and sliced
    3 ontario
  • Quartered hulled ontario strawberries
    Quartered hulled ontario strawberries
    750 ml
  • Torn fresh ontario basil leaves
    Torn fresh ontario basil leaves
    125 ml
  • Slivered dried apricots
    Slivered dried apricots
    75 ml

Nutrition Facts

View nutrition facts
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