Nutritional Wisdom with Carly Pollack

Sesame Brown Rice Salad

Submitted by Meg Griffith Washburn

1/4 cup brown rice
2-3 tbsp rice vinegar
2 tbsp grapeseed oil
1/2 tsp fresh grated ginger
1 clove garlic, minced
1/4 tsp sea salt
1/4 cup red bell pepper, diced
2 tbsp scallions, diced
1 tsp brown sesame seeds
1/2 small mango, diced
1 small avocado, diced
1/4 cup carrot, grated
cilantro, to taste

Cook the rice in boiling water until tender (according to package directions). Drain and set aside. Meanwhile, whisk the vinegar, oil, ginger, garlic, and salt in a large bowl. Add the cooked rice, red bell pepper, mango, carrots, and scallions. Toss to blend. Taste and add more vinegar if needed (add slowly). Sprinkle the salad with the sesame seeds. Scoop onto plates and top with protein. Garnish with cilantro and avocado.

2 Servings