Recipe of the Month: Rice Salad Two Ways

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Ingredients

• 11⁄2 cups cooked brown rice, cooled (p. 149)
• 1⁄4 cup diced green bell pepper 1⁄4 cup thinly sliced radishes
• 1⁄4 cup thinly sliced green onions 1⁄4 cup finely chopped carrots Cilantro-Lime or Lemon-Herb Dressing*
• 1⁄4 cup pumpkin seeds, toasted**

Directions

1. In a large bowl, combine the rice, bell pepper, radishes, green onions, and carrots.
2. In a small bowl, combine all of the dressing ingredients except for the oil.
3. Mix together and slowly pour in oil, whisking until well blended. Add the dressing to the salad and mix well.

For best flavor, let sit for a few hours before serving. Garnish with toasted pumpkin seeds. Serve chilled or at
room temperature.

Choose Cilantro-Lime or Lemon-Herb Dressing:

Cilantro-Lime Dressing:

• 1-2 jalapeños, seeded and finely chopped 1⁄4 teaspoon ground cumin
• 2 tablespoons chopped cilantro
• 11⁄2 tablespoons lime juice (about 1 lime) 1⁄2 teaspoon salt
• 1⁄4 cup canola or olive oil

Lemon-Herb Dressing:

• 1 tablespoon lemon juice (about half a lemon) 1⁄2 garlic clove, minced
• 1⁄2 tablespoon fresh herbs (basil, dill, marjoram) or 1⁄2 teaspoon dried herbs
• 1 tablespoon chopped parsley 2 tablespoons olive or canola oil

**To toast pumpkin seeds, heat them in a dry skillet for 5–10 minutes, stirring occasionally, until they begin to brown and become fragrant.

*To remove corn from the cob: In a shallow bowl, stand an uncooked ear of corn on its stem end and slice the kernels off with a knife. Once the kernels have been cut, use the dull side of the knife to press down the length of the ear. This will push out the rest of the corn and its milk.