Chris's EXTRA BONUS Week Twenty-Three Recipe: Summer Rice Salad

The latest issue of Penzey's catalog has a really good-looking recipe for Basmati Rice and Chicken Salad. I made my own variation this week, but I'll include the original recipe for those who have to feed their local carnivores!

NB: I used sun-dried tomatoes which I reconstituted by simmering a bit on the back of the stove. Sun-dried tomatoes packed in oil would be tasty, too. Just be sure to drain off most of the oil.

Summer Rice Salad

Salad:

1 c uncooked brown rice

3/4 t minced garlic

1/2 c thinly sliced green onions

1/4 c sun-dried tomatoes

1/2 t Penzey's lemon peel (reconstituted)

1-15 oz can garbanzo beans

1-14 oz can artichoke hearts, drained & chopped

Dressing

1/4 c water

3 T lemon juice

3 T olive oil

1 t Dijon mustard

1/2 t salt

1/2 t ground pepper

1/2 t oregano

Cook the rice with the garlic. Set aside and let cool. Mix all the salad ingredients in a large bowl. Mix up the dressing (I put it into a canning jar and shake!) and drizzle over the salad.

Would I make this recipe again? Yes, and I would probably put in twice as many sun-dried tomatoes and some red or yellow peppers, too! I only used about 2/3 of the dressing, but if you had chicken in the recipe, you'd probably use it all.

Basmati Rice and Chicken Salad

Salad:

1 c uncooked white or brown basmati rice

3/4 t minced garlic

2-3 c cooked chicken, chopped

1/2 c thinly sliced green onions

1/4 c sun-dried tomatoes

1/2 t Penzey's lemon peel (reconstituted)

1-16 oz can garbanzo beans

1-8 oz can artichoke hearts, drained & chopped

Dressing

1/4 c chicken broth

3 T lemon juice

3 T olive oil

1 t Dijon mustard

1/2 t salt

1/2 t ground pepper

1/2 t oregano

Cook the rice with the garlic. Set aside and let cool. Mix all the salad ingredients in a large bowl. Mix up the dressing (I put it into a canning jar and shake!) and drizzle over the salad.