Brown Rice Citrus Salad

This easy vegan and gluten-free recipe offers a pleasing blend of flavors and textures—a great side dish, but hearty enough for a meal!

Prep Time 15

Cook Time 45

Total Time 1

Servings

Ingredients

1 cup short grain brown rice
2 cups water
1 large orange peeled and chopped into 1 inch chunks
2 cups fresh 1 inch pineapple chunks
1 large cucumber peeled, seeded and chopped into 1/2 inch chunks
½ large red onion diced
15.5 oz can low sodium garbanzo beans chickpeas, drained
1 cup raw cashews
¼ cup Teriyaki Sauce

Instructions

Combine rice and water in a large sauce pan and bring to a boil. (Or cook rice in a rice cooker - follow manufacturer’s instructions - and skip to step 4.)
Reduce heat and simmer with cover vented for 45 minutes.
Remove from heat, cover fully and allow cooked rice to sit for 10 minutes.
While rice is cooking, prep orange, pineapple, cucumber and onion.
Combine orange, pineapple, cucumber, onion, chickpeas and cashews in a large mixing bowl and stir in Teriyaki Sauce.
Serve immediately or refrigerate for later (1-2 days) - best served at room temperature.

Notes

Note: Nutrition information is a rough estimate for special dietary needs. I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.

Nutrition