We’re bringing back a @TableandDish Classic this week with Sally’s Brown Rice Salad with Kale Chips recipe published on January 19th, 2016. Sally says the crunchy pumpkin and sunflower seeds & creamy avocados from @Heinens plus the tangy vinaigrette make for a dish that’s full of complex flavors, yet easy to prepare...
Brown Rice Salad
•2 and 1/4 cups (prepared) sweet brown rice
•2 and 1/4 cups (prepared) short grain brown rice
•1/3 cup sliced scallions
•1 avocado diced
•2 Tablespoons pumpkin seeds or sesame seeds
•2 Tablespoons Sunflower seeds
•sprouts, baby radish sprouts or arugula, optional
•1 Tsp tamarind sauce or soy sauce
•(Tamarind sauce can be interchanged with soy)
•2 Teaspoons of plum vinegar
•2 Tablespoons brown rice vinegar
•1 Tablespoon Olive Oil
•1 Cup chopped flat leave parsley
•2 cups halved cherry tomatoes
•2 medium diced cucumbers
•Drizzle with cold pressed flax oil to finish
•1 bunch of Kale and 1 Tablespoon Olive oil
•1 teaspoon Kosher salt
•Optional: 4 eggs
•Prepare rice according to the package & Place cooled rice into a large bowl.
•Sprinkle rice with plum vinegar, brown rice vinegar and olive oil & stir.
•Add seeds and 1/2 parsley & 1/2 scallions mix again.
•Season to taste with Tamarin.
•Spoon into bowls and top with tomatoes, cucumbers, avocado, parsley, greens and scallions.
•Drizzle with flax seed oil to finish.
Perfect Kale Chips
• Line a sheet pan with Parchment paper.
• Wash and dry your kale.
• Use a sharp knife to remove the thick stem in the middle of the leaf.
• Tear the leaves into smaller pieces. Not too small, they will shrink when they bake. Toss them with a drizzle of olive oil.
• Use your hands to work the oil into all the parts of the leaf. They should not be “wet” just lightly dressed. • Sprinkle with Kosher salt.
• Use the Kale chips to garnish the rice bowls and put the rest in a serving bowl on the table to enjoy.
Thank you for the recipe & photos, Sally, @TableandDish & for the ingredients, @Heinens Grocery!
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