This salad is definitely one of my favorites. We thought it might be too garlic-y or chive-y but it turned out fine. This one will for sure be made again in the future.
Adapted from thekitchn.
Ingredients
makes 6 servings
- 5-6 cups cooked brown rice
- 1 1/4 cups frozen peas
- 2 apples, diced
- 3/4 cup dried cherries
- 2/3 cup walnuts, roughly chopped
- 1 bunch of chives, chopped
- 3-4 cloves garlic, minced
- 1 tablespoon toasted sesame oil
- 4 tablespoons olive oil
- 4 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- honey or agave nectar (if needed)
Cook the brown rice according to package directions to yield 5-6 cups cooked brown rice (We used about 1 ½ bags of frozen 365 everyday value organic whole grain brown from Whole Foods). Fluff and cool to room temperature. Microwave the frozen peas for 1 minute to thaw. Combine the peas, apple, cherries, walnuts, chives, and cooled rice in a large bowl.
Combine all dressing ingredients except sesame seeds and agave nectar in a food processor or blender. If garlic is minced up well, whisking together might do just fine. Add the sesame seeds and stir/shake to mix. Add the dressing into the rice mix until all the ingredients are coated. If apples or cherries are too tart, add agave nectar or honey as needed (We used ~1 tablespoon agave nectar). Store dressed salad in the refrigerator for at least eight hours or overnight to allow flavors to come together.
