Brown Rice Salad
This is my dad’s recipe. Though the vegetables aren’t raw, but it’s not like fried rice, so that’s why I’m calling it a salad. Anyway, enjoy because I can’t get enough of this.
(Yields: 2 bowls, Serving: 2, Prep time: 15 mins, Cook time: 25 mins)
- 2 cups brown rice (I use Japanese style brown rice)
- 1 3/4 cup mushroom broth (recipe here*) – or water/vegetable broth
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 5 baby carrots
- 1 meatless meatball (I use Veggie Patch)
- 1 teaspoon basil
- 1 teaspoon oregano
- 1/2 teaspoon rosemary
- 1/2 teaspoon thyme
- 1/4 sprinkles sea salt
- 3 sprinkles ground pepper
Add 1 1/2 cup mushroom broth/vegetable broth or water to 2 cups brown rice.
Bring the pot to a boil and simmer on medium low (3) for about 20-25 minutes until the rice has been cooked. (Taste to see if it’s cooked. If it’s hard, then it needs more time.)
Meanwhile, rinse and drain the peas and corn.
Dice the baby carrots and combine it with the peas and corns, with some water in a saucepan.
Bring that to a boil and cook in medium high (5-6) for 3-5 minutes.
Defrost the meatless meatball and use a fork to break it into small chunks.
Drain the water from the vegetables and put the meatless meatball mince with it. Set it aside and wait for the rice.
Combine 2 cups of cooked rice with the veggie mixture in a bowl. (Leave the rest of the rice to be eaten later!)
Prepare the spices.
Season with basil, rosemary, oregano, thyme, salt and pepper.
Mix it up and serve.