My little sister is going to be staying with me for a few days while she's transitioning between apartments, and she happens to have a gluten allergy, AND be lactose intolerant.
So I decided to whip up a few things that would accommodate her dietary needs that I would also enjoy, so today I made this!
I changed the recipe up a little bit to fit my needs (example: dried cherries were like $10 more / pound than raisins, so I went with that - also I didn't want to buy a whole container of miso paste for one recipe, so I just omitted it). Feel free to do the same with whatever you have at home - this seems like a pretty darn flexible recipe, that's delicious to boot!
It's also a great recipe to make ahead since it gets better as it sits in the fridge (all the flavors can meld more). And even better, if you have some leftover rice just add a few more ingredients and you have this awesome salad! Woohoo!
Brown Rice Salad with Peas, Raisins, and Walnuts
Adapted from theKitchn.com recipe
Vegan / Gluten-Free
1 cup brown rice (or 2 cups already cooked leftover rice)
3/4 cup frozen peas
1 apple, diced into small pieces
1/4 cup raisins
1/3 cup walnuts, roughly chopped
2 stalks green onion, finely chopped
1-2 tablespoons fresh chopped parsley (I used the curly kind), optional
For the dressing:
1 clove garlic, minced
1 tablespoon agave syrup
2 tablespoons canola oil
2 tablespoons balsamic vinegar
2 tablespoons toasted sesame seeds
Cook the brown rice in about two cups of simmering water until tender. Fluff and cool to room temperature.
Combine the peas, apple, raisins, walnuts, onions, and cooled rice in a large bowl. Combine dressing ingredients in a small jar or tupperware container and shake well to combine. Stir the dressing into the rice mix until all the ingredients are coated. If you have time, allow rice to rest for at least eight hours or overnight for flavors to come together.
This would be AWESOME to bring to a picnic too - it stores well, and would be super yummy straight out of the cooler.