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Parve
Easy
8 Servings
Allergens 
No Allergens specified
3 Hours
Diets
This is a favorite of mine with its potpourri of textures, colors, and flavors, and light tasty dressing. I purposely use round brown rice because of its chewy, nutty flavor. It’s versatile enough to serve with chicken, meat, or fish.
1 and 1/2 cups uncooked short-grain round brown rice
3 cups water
1 small red pepper, diced
1 large stalk celery, diced
1 carrot, grated
1/2 cup natural (sugar-free) dried cranberries
1/2 small red onion, diced
small handful Gefen Black or green sliced olives, chopped
1 tablespoon Tuscanini Balsamic Vinegar, or to taste
1 and 1/2 – 2 tablespoons Gefen Olive Oil, or to taste
1 and 1/2 teaspoons mustard of your choice
salt, to taste
pepper, to taste
Bring brown rice and water to a boil in a medium-sized pot, over high heat. Reduce heat to medium-low. Cover pot and allow to simmer for 45 minutes, until rice is tender and liquid is absorbed. Allow rice to cool.
Meanwhile, combine the pepper, celery, carrot, dried cranberries, onion, and olives in a large bowl.
Whisk together balsamic vinegar, olive oil, and mustard in a small bowl.
When rice is finished cooking and cooled, add to the bowl with the veggies. Pour in dressing and mix together well.
Season with salt and pepper. Taste and adjust seasonings if necessary. Refrigerate until serving. Serve cold or at room temperature.
Photography: Hudi Greenberger Styling: Janine Kalesis
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