The ancient grain rice varieties are so much more interesting to me than the classic white. They have texture, flavor and are more nutrient dense than Uncle B.. well, you know who. This rice will still be firm upon cooking, but it softens up with the dressing and just keeps getting better and better!
Ingredients
Tuna in Olive Oil, 2 small cans – 4.0-4.5 oz.
Cold (Cooked) Red Rice, 2 Cups
English or Persian Cucumbers, 2 Cups chopped
Sliced Black or Green Olives, 1 Med. Can or two small (~ ½ cup)
Cilantro, one bunch, chopped
For the Dressing:
Fresh Ital. Parsley, 1/3 cup
Fresh Dill, 1 Tbsp.
Fresh Chives, 1 Tbsp.
Mayo or Follow Your Heart Mayo, 1/3 Cup
Avocado, 3 healthy Tbsps.
Cider Vinegar, 2 Tbsps.
Cold Water, a good splash or 1 Tbsp.
Salt and Pepper to taste
Please buy organic whenever possible!
Preparation
First make the rice. Make according to instructions on the box. Red rice will be a bit denser than white, so be sure to cook it thoroughly (or else you’ll have crunchy rice and not the good kind 🙂). Chill the rice in the fridge for a few hours or better yet a day or two ahead of time.
Combine the rice through the cilantro and chill for a good 30 minutes before dressing.
To make the dressing:
Combine all the ingredients in a small blender/food processor or use a stick blender. You should end up with a beautiful green creamy-ish dressing. If it’s too thick, add another splash of water and adjust for salt/pepper.
To serve, dress the rice salad generously and either enjoy as is or serve with sliced/lightly salted heirloom tomatoes.
*The rice will absorb some of the dressing in this salad. So even dressed, it is great for leftovers for up to four days – just keep it in the fridge.