Brown Rice,  Apple & Veggie Salad

Long-grain rice fluffs better than short-grain.

• 1 cup uncooked long-grain brown rice
• 1 crisp apple, such as a Gala or a Granny Smith
• 1/2 cup celery, finely sliced
• 1/2 cup red bell pepper, in fine julienne
• 1/3 cup toasted walnut pieces
• 1/4 cup scallions, thinly sliced with green tops
• 1/4 cup parsley, minced
• 3 tablespoons Champagne vinegar
• 1 tablespoon olive oil

Method

Bring two cups water to a boil.  Season lightly with salt.  When boiling, stir in rice.  Immediately lower heat to a low simmer, cover, and cook without raising the lid for 50 minutes.  When cooked, set aside to cool. 

Core apple, then dice apple into 1/2" cubes. Toss together cooled rice, apple cubes, celery, julienned red pepper, walnuts, scallions and parsley.

Whisk together vinegar and oil until mixture emulsifies. Pour over salad and toss to mix well. Cover and refrigerate 1-2 hours, to allow flavors to blend, before serving.

Serves: 6

Contributor: Rachel Levin

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