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Brown Rice Salad
2 cups Brown Rice
4 cups Water
1/2 cup Maple Vinaigrette (see recipe below)
1/2 cup Raisins (or your choice of dried fruit, such as craisins or golden raisins)
1/2 cup Pecans, chopped
1 bunch Fresh Parsley, chopped
Put rice and water in a pot with a tight fitting lid, bring to a boil then simmer until tender, should be about 30 minutes.
Add raisins and vinaigrette to rice while still warm. Chill, then add parsley and pecans.
This is best served at room temperature. I like it for breakfast!
Maple Vinaigrette
1 cup EVOO
1/2 cup Cider Vinegar
1 tbsp salt
1 tbsp pepper
1/2 cup maple syrup
1/2 tsp cinnamon
