If I were not out of town so much I could post wonderful recipes I have been making over the past week. We have had a slew of concerts to go to and to perform in. Last night was our last concert for the semester, so we are relieved we get to spend some down time at home before we leave for the holidays.
My mother and I have been talking about what we could make for Christmas dinner while we were at her house, so I think some salads and side dishes were left for me to plan. I came up with a VERY festive dish that could work as a salad or a side depending on what other dishes you are making. This side is so filling that it could work with a green salad and protein like beef, chicken, or if vegetarian or vegan, a side of sauteed vegetable would work too!
Enjoy this salad as much as I did. I look forward sharing it with the rest of my family when we get to Texas. Yee haw!
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| From An Opera Singer in the Kitchen |
Christmas Rice Pilaf
by Noelle Kelly
Keywords: cook salad side vegan vegan recipes on recipage beets
Ingredients (2 servings)
- 2 cups cooked brown rice
- 2 small beets, diced
- 1 cup edamame, cooked
- 1/2 cup mint, chopped
- 1/4 cup green onion, sliced
- 3 Tbsp olive oil
- 2 Tbsp lemon juice
- 1 Tbsp Gomashio (black sesame seeds/sea salt blend)
Instructions
In a medium bowl, place cooked brown rice, beets, edamame, mint and green onions and toss.
In a small bowl, make the vinagrette with the olive oil, lemon juice and gomashio.
Pour over rice pilaf and toss well.
You can choose to make this using warm brown rice and serving immediately or the rice could be cooled at room temperature and tossed with vinagrette. Very delicious!
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