Wednesday, July 20, 2011

Moroccan Rice Salad

What do you bring to a potluck gathering, when there are folks there who can't have gluten, dairy, or follow a vegetarian diet? This salad can feed all the people with those dietary restrictions, plus those who don't have dietary restrictions love it too and don't even notice that they are eating gluten free, dairy free, vegetarian. It has quickly become one of my families favorite summer salads. It has a burst of fresh flavor and all the ingredients are good for you.
  • 1 cup of uncooked brown rice (or white) which makes about 3 cups cooked rice, let it cool after cooking
  • 1 can black beans
  • 2 cups of cooked corn
  • 2 cups of green beans
  • 4 green onions
  • 1 pepper (any color)
  • 2 cups of tomatoes chopped
  • half of a chopped cucumber
  • 1/2 cup chopped green or black olives (I used green)
  • 1/3 cup olive oil
  • 1/3 cup of fresh lemon or lime juice, about 2 lemons
  • 1 tablespoon cumin or to taste
  • salt and pepper to taste
  • a handful of chopped parsley or cilantro, your preference
Tip-I found that if I added the dressing earlier in the day that I wanted to serve it and let it sit to let the flavors combine for several hours, that the rice soaked it up and it was a bit dry, so I needed to add more. Now I add all the ingredients including the spices and parsley and add the oil and lemon juice an hour or so before serving, it worked fine and the rice did not soak up the oil, there for making this lower in fat than adding more dressing later.

12 comments:

  1. Uncooked rice????

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  2. I think that should be cooked rice and it should not be overcooked but somewhat firm......

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  3. Looks like a great dish for this hot summer. Richard from Amish Stories.

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  4. That looks like a really good recipe that I can try for when my vegan friend comes over!

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  5. This comment has been removed by the author.

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  6. super great idea and perfect timing too, we're having a family dinner and need to bring salad & dessert to share, guess what I'm taking :)

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  7. Great recipe! I'll def be making this one soon! I may try it with quinoa, which is also GF. My Mennonite mother taught to fill in any possible blanks in a recipe (and in an old Mennonite recipe there are alot of 'em) With a list of ingredients she knew what to do with them, which ones to combine before adding which ones to precook and sometimes even how much to add if the recipe didn't give an amount. Everything she makes is delicious. It all comes with being Mennonite. Love this blog!

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  8. this seems like a great dish to nibble on all week.

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  9. I make this recipe all the time but use quinoa instead of the rice and it's delicious

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  10. Salad is very best and good for health among all types of diets. I like to eat salad every noon instead of lunch because I want to loose weight as soon as possible. Your dish is also added in my list.

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  11. Salad with rice always welcome for me. I am a rice person.

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  12. Made it today for lunch: Delicious! Used lemon balm and basil for the parsley I didn't have. Will make again some day. Soon.

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