Sun-Dried Tomato, Almond and Rice Salad

Name: Sun-Dried Tomato, Almond and Rice Salad
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 ¼ cups long-grain rice (wild/brown rice blends preferred), uncooked; 3 cups water; ½ cup marinated sun-dried tomatoes, coarsely chopped; 1 ripe avocado, diced; 1 stalk celery, finely chopped; ¼ cup almond slivers or pine nuts; 3 tbsp basil leaves, julienned; 1 tbsp fresh lemon juice; 1 tsp garlic powder; 1 tsp salt

Hearty enough to be a meal on its own, this salad is beautifully composed and complex, with basil, smooth avocado chunks and crunchy bits of celery and almond.

1 ¼ cups long-grain rice (wild/brown rice blends preferred), uncooked

3 cups water

½ cup marinated sun-dried tomatoes, coarsely chopped

1 ripe avocado, diced

1 stalk celery, finely chopped

¼ cup almond slivers or pine nuts

3 tbsp basil leaves, julienned

1 tbsp fresh lemon juice

1 tsp garlic powder

1 tsp salt

Bring 3 cups water to a boil in a medium pot. Add rice and return to a boil. Reduce heat to low, cover and simmer, stirring occasionally, until liquid is absorbed and rice is cooked through—about 50 minutes. Drain rice and place in a large mixing bowl.

Add avocado, sundried tomatoes, celery, almond slivers, basil, lemon juice, garlic powder, and sea salt to rice and stir until thoroughly combined.