Brown Rice Salad with Tahini-Lemon Dressing

By Beefman-2

Ingredients

• 1 yellow crookneck squash or zucchini, diced
• 1/2 cup diced carrot
• 1/2 cup cooked peas
• 1/2 cup diced roasted yellow or red bell pepper
• 4 green onions, white part only, minced
• 2 cups brown rice
• 2 tbs. chopped fresh parsley
• 5-6 fresh mint leaves, cut into ribbons
• 1 and 1/2 tbs. lemon juice
• 1 tbs. rice vinegar
• 2 tbs. sesame tahini
• 1 tbs. olive oil
• 1 tbs. water
• 1/2 tsp. ground cumin
• Salt and freshly ground pepper, to taste
• 5-6 drops Tabasco Sauce

Details

Servings 6
Preparation time 5mins
Cooking time 90mins
Adapted from aroma-housewares.com

Preparation

Step 1

Cool the rice before tossing it with the vegetables and dressing. Sesame tahini is available in Middle Eastern markets or in the ethnic food section of some major supermarkets. Follow the instructions in your instruction manual for cooking brown rice. While cooking brown rice, add squash and carrot to the steam tray. Squash needs to steam for 10 minutes; carrots for 15. Place steamed squash and carrots in a large bowl. Add peas, peppers, onions, rice, parsley and mint; mix well. In a small bowl mix lemon juice, rice vinegar, sesame tahini, olive oil, water, cumin, salt, pepper and Tabasco. Add dressing mixture to rice mixture and mix well. Serve immediately.