Simple and refreshing foods make springtime picnics a delight. Especially since standby sandwiches are more difficult with a gluten-free family member. This is a recipe that evolves in my kitchen each spring. I enjoy using whatever fresh produce I have on hand. There's alot of flexibility with this crispy and chewy recipe. It's simple and light. I hope you enjoy it as much as our family does.Springtime Picnic Rice Salad
2 cups Basmati brown rice, cooked
2 cups Basmati white rice, cooked
1 English cucumber, diced
1 bunch green onions, chopped
1 can burgundy olives, chopped
1/3 cup pumpkin seeds, ground
1/3 cup almonds, ground
1/3 cup sunflower seeds, ground
2 carrots, shredded
1 bunch parsley, chopped
1/3 cup olive oil
Salt, to taste
Garlic powder, to taste
Onion powder, to taste
2 cups Basmati brown rice, cooked
2 cups Basmati white rice, cooked
1 English cucumber, diced
1 bunch green onions, chopped
1 can burgundy olives, chopped
1/3 cup pumpkin seeds, ground
1/3 cup almonds, ground
1/3 cup sunflower seeds, ground
2 carrots, shredded
1 bunch parsley, chopped
1/3 cup olive oil
Salt, to taste
Garlic powder, to taste
Onion powder, to taste
Mix all ingredients together gently. Chill. Serve by spooning over garden greens or Romaine. Garnish with Veganaise, scallions, and sesame crackers. Enjoy!
*Black olives will work if you can't find burgundy olives. Red and green peppers, chopped, make a nice addition to this recipe as well. Use what you have on hand and omit what you don't like. This recipe is also delicious made with 100% Basmati brown rice.
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