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Himalayan Red Rice Salad with Cranberries

Ingredients:

Water or vegetable broth for cooking rice 

3 bay leaves 

1/2 cup red rice, rinsed and drained 

1 teaspoon olive oil 

2 tablespoons minced fresh ginger 

1/2 cup celery, finely diced 

1 tablespoon minced garlic 

1/2 cup chopped green onion 

1/2 cup carrots, finely diced 

1/2 cup red bell pepper, finely diced 

1/4 cup dried cranberries 

2 tablespoons toasted nuts (chopped pine nuts, almonds or walnuts) 

1 tablespoon balsamic vinegar 

1 tablespoon tamari 


Preparation:
 

Bring water or broth to a boil, along with bay leaves. Sprinkle in the red rice. Bring to a boil again. Turn down heat and cover pot, simmering without stirring until grains are tender and water is absorbed. Cooking times will vary between 25 and 45 minutes due to the various types of red rice available. Remove bay leaves. 

To toast nuts, pre-heat oven to 400 degrees F. Spread nuts in a single layer on a baking pan (preferably one with walls). Heat for several minutes or until the nuts start to turn golden. Shake the pan halfway through toasting. 

In a saut√© pan over medium heat, cook the garlic and ginger in oil about 5 minutes, until lightly browned. Combine raw vegetables with rice, toasted nuts, cranberries, vinegar and tamari in a bowl. Mix well. Allow to sit for about 15 minutes. Serve.