Need a vegan recipe to bring to a picnic? This brown-rice salad is full of tasty bits of treasure. It’s also quick to assemble, and you can riff off the recipe with items you happen to have in your pantry.
Ingredients, makes 6 to 8 servings
1 cup brown rice
3/4 cup frozen peas
1 apple, diced into 1/2 inch pieces
1/4 cup dried cherries, roughly chopped
1/3 cup walnuts, roughly chopped
1 bunch of chives, finely chopped
2 cloves garlic, minced
1 tablespoon agave syrup
1 teaspoon yellow miso paste
2 tablespoons canola oil
2 tablespoons balsamic vinegar
4 tablespoons toasted sesame seeds
1. Cook the brown rice in about two cups of simmering water until tender, or according to package directions. Fluff and cool to room temperature.
2. Microwave the frozen peas for 1 minute to thaw. Combine the peas, apple, cherries, walnuts, chives and cooled rice in a large bowl. Whisk together the ingredients for the dressing. Stir the dressing into the rice mix until all the ingredients are coated. Garnish with extra chives and sesame seeds. If you have time, allow the salad to rest, covered, in the refrigerator for at least eight hours or overnight for flavors to come together.