Jewelled Brown Rice Salad Recipe

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Ingredients

• 1 cup long-grain brown rice
• ¼ cup wild rice
• ¼ cup apple juice
• 2 Tbsp tamari (soy sauce)
• 1 yellow pepper, chopped
• 2 stalks celery, chopped
• 1 tomato, diced
• 1 apple, diced
• 1/8 cup dried apricots, chopped
• 1/8 cup raisins
• Handful fresh parsley, chopped

Directions

1. You can cook the brown and wild rice together. Rinse the rice with water, drain, add 2 cups water for every 1 cup rice. Sprinkle a bit of sea salt in the water, bring it to a boil for a couple of minutes, then turn down to low and simmer for 45 minutes. Rice is fully cooked when it is dry and fluffy. Do not stir the rice while it is cooking.
2. Make the dressing and chop the vegetables while the rice cooks. The dressing is simply apple juice and soy sauce. Try another fruit juice if you prefer – I might be tempted to try pineapple juice with a little bit of chopped pineapple in the salad.
3. Toss everything together, along with some fresh chopped parsley and have dinner outside!