Rice Salad Recipe (With Video)

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Hello and welcome to Freshly Served the healthy vegan cooking show. I’m Heather and today we’re gonna make a summer rice salad.

Now most people have probably made a pasta salad but you can do the exact same thing with the whole grain. Tonight I’m going to do that with some long grain brown rice mix with some wild rice.

I like to mix the wild rice in because it’s quite a bit more expensive than the other types of rice and it also taste a little bit chewier. It’s nice to mix it in with some soft long grain brown rice.

So that’s what I got cooking here and it’s almost done so I’m gonna get my vegetables together and what I’m gonna do in this rice salad is I’m going to mix some vegetables along with some fruits into this rice salad.

So for those who are concerns about food combining, if you get a lot of gas when combine fruits with grains just leave the fruit out and make it a nice vegetable braise salad!

So what I’ve got is a yellow pepper, a tomato, some celery, an apple, some parsley and then some raisins and some dried apricots which I quite like.

Now before I start with that what I’m gonna do is put the dressing into my bowl. If you make the dressing in the bowl you’re going to put your food in then you can have it all ready to go before you start throwing stuff in and also it save you dishes. You don’t have to mix your dressing separately and then put it on.

So because this is got some fruit in it I’m going to make a sweet dressing and I’m just gonna put some apple juice and I’m using some nice apple cider which is not alcoholic.

It’s just the first pressing of the apple, there’s some sediments, there’s some apple, you know – bits at the bottom of the jar which I’m fine with.

And then I’ve got some tamari and I’ve got about quarter cup of apple juice to two tablespoons tamari because the tamari is quite strong and salty.

And in this recipe you’ll notice that I’m not gonna use any salt because the tamari acts as the salt to bring the flavours together.

So now that I’ve got this in my bowl I’m gonna start chopping up the vegetables.

Alright! All of the vegetables chopped up and in the bowl with the dressing. Next I’m going to throw in the apple and I’m a bit of a “fruitaholic” I love fruit! Pineapple is my absolute favourite and if I live in a place where pineapple grew naturally I would definitely be throwing some pineapple here instead of the apple or maybe with.

And I’ve probably use pineapple juice instead of apple juice to go along with that and to be honest I do, do that occasionally. I’ve break down.

But I try to do things on a more sustainable level. So once you get everything in here just give it a toss around and get that dressing coating this beautiful food.

And I’m gonna toss this twice once with just the vegetables and fruits and then when the rice is done cooking I’m gonna toss it in after and that’s not just because I love to toss. It’s because the grains absorbs the dressing really really quickly so if you put the grains in here first they’re gonna suck up all the dressing, there’s gonna be nothing left to coat the vegetables.

But if you do the vegetables first, it’s gonna coat the vegetables and when you throw the rice in the vegetables will also coat the rice. So I don’t make just – you know that much in here.

Now, oh! I was gonna mention for those of you who doesn’t know what tamari is it’s basically soy sauce. Tamari is usually a naturally fermented soy sauce as supposed to soy sauce is not always naturally fermented sometimes it’s done chemically. So I always go for tamari but if you have a soy sauce that’s done nicely go for it.

And I’m also gonna throw some sprouts in here because Phil has a little bit of a sprout mania going on in the corner here and since we have so many beautiful sprouts I wanna eat some. So I’m just gonna throw those in, my rice is almost done cooking and then we’ll be set to go.

Check out all the colour in this bowl and I love it not just because it makes individually appealing which consequently makes it more appetizing so people would want to eat more of this beautiful healthy vegan food but also the part of the plant that makes if different colours gives it different nutrients so different vitamins, different minerals, different flavoroids and different phytonutrients.

All of these works together to makes things work in your bodies that your bodies can digest and absorbs and use all of these nutrients. That’s the reason that whole foods are so much better than vitamins because they’re like a little team going to work together in your body.

So my rice is almost done, we’re just gonna toss it in and ready to serve.

Alright! There we go, rice is tossed in there with the vegetables and perfectly dress. I’m not gonna serve mine up just yet because Phil and I are gonna take ours down for a picnic by the water. We have a little bench there that we like to pretend as a restaurant.

And depending on which street performer is out on that night we can get steel drums, a one man folk band or a guy who dressed up like Darth Vader and play the violin.

So we’ll see who we get tonight. I hope you enjoyed your dinner. You can find the recipe for this at HealthVeganRecipes.net. I’m Heather and this is Freshly Served.