Ultimate Potluck Brown Rice Salad with Toasted Seeds

Versatile Brown Rice Salad Recipe

Cook Time: 45 minutes
Prep Time: 45 minutes
Total Time: 1 hour 30 minutes

Description:
This versatile brown rice salad is a crowd-pleaser for potlucks, particularly with those who have dietary restrictions like gluten, dairy, or onion allergies. It’s perfect for vegetarians and even those without food restrictions will find it delightful. The salad is incredibly flexible, allowing you to adjust the ingredients based on what you have on hand or what’s in season. If you prepare the grains the night before, the process becomes even simpler, allowing you to whip up this nutritious dish in no time. If you prefer not to add the seeds immediately, the salad will keep well in the fridge for several days. The seeds, if added earlier, will become slightly soggy but still tasty. Remember, barley isn’t gluten-free, so if needed, replace it with an additional half cup of brown rice instead of using wild rice or barley.

Ingredients:

• 1/2 cup brown rice
• 1/2 cup wild rice
• 1/2 cup barley (or use an additional 1/2 cup brown rice for a gluten-free option)
• 3/4 cup brown lentils
• 1 cup water
• 1/2 teaspoon salt
• 1 cup broccoli florets (finely chopped)
• 1 can artichoke hearts, drained and chopped
• 1 medium zucchini (grated)
• 1 large carrot (grated)
• 1 cup green onions (chopped)
• 1/2 cup fresh parsley (chopped)
• 2 navel oranges (peeled and segmented)
• 2 apples (diced)
• 1 Valencia orange (peeled and segmented)
• 1/4 cup apple cider vinegar
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon salt
• 1 tablespoon Dijon mustard
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup sunflower seeds
• 1/4 cup pumpkin seeds

Instructions:

1. Cook the Grains: Begin by preparing the grains. If you’re using a rice cooker, combine the brown rice, wild rice, barley, and water with a pinch of salt. The rice cooker will handle the cooking, which usually takes about 45 minutes. If you’re using a pot, add the grains to a large heavy-bottomed pot with water and a pinch of salt. Bring to a boil, then reduce the heat to the lowest setting, covering the pot and letting it steam until tender—approximately 30 to 45 minutes. Once cooked, allow the grains to cool. For best results, prepare the grains a day ahead.

2. Prepare Vegetables and Fruits: While the grains are cooling, prepare the vegetables and fruit. Chop the broccoli florets finely and grate the broccoli stem, carrot, and zucchini. If desired, briefly blanch the broccoli for a tender texture, but this is optional.

3. Mix the Dressing: In a small bowl, whisk together the apple cider vinegar, extra virgin olive oil, ground cardamom, salt, Dijon mustard, and freshly ground black pepper until well combined.

4. Combine Ingredients: Once the grains are cool, mix in the chopped vegetables, grated ingredients, and diced fruits. Gently fold in the dressing, ensuring everything is well coated.

5. Toast the Seeds: To add a delightful crunch, toast the pumpkin seeds and sunflower seeds. Heat a heavy, un-oiled skillet over medium heat. Add the pumpkin seeds and stir often as they start to pop and brown. When about three-quarters of them are browned, add the sunflower seeds. Continue stirring until both types of seeds are nicely toasted. Transfer them to a plate to cool.

6. Serve: For a fresh crunch, sprinkle the toasted seeds on top of the salad just before serving. This prevents them from becoming soggy if there are leftovers. Alternatively, you can serve the seeds on the side for guests to add as they like.

Enjoy this versatile brown rice salad as a nutritious and flavorful dish that’s sure to be a hit at any gathering! 🌟🥗🍊