One of my favourite things to do with leftover cooked rice is to make a delicious rice salad. The best part is, you can use almost anything you want to add to it! All the ingredients below are really just suggestions...
about 1 1/2 cups cooked rice, any kind
1/2 tomato, chopped
1/4 cup cucumber, cubed
1/2 avocado, cubed
6 pieces artichoke hearts, chopped
1 green onion, minced
1/2 cup chopped spinach
2 Tbsp flax oil
1 Tbsp mayonnaise (try Vegenaise)
salt and pepper to taste
1 tsp minced garlic
1 tsp dried herbs or 1 Tbsp minced fresh herbs
Place the rice in a large bowl and fluff it up with a spoon, fork or your hands to separate the grains. Add all the remaining ingredients and fold in gently and thoroughly to evenly distribute all the vegetables and seasonings. Serve chilled or at room temperature. Serves 2 (as a main dish) to 4 (as a side dish). For a pretty presentation, spoon onto bowls lined with boston lettuce leaves.
OTHER INGREDIENT IDEAS:
olives or capers
fresh basil
grilled zucchini
roasted red peppers
sundried tomatoes
grated carrots
asparagus pieces
corn kernels
steamed peas or green beans
squirt of lemon or lime
sliced hard boiled eggs
FOR INDIVIDUAL DOSHAS
VATAS choose cooked or roasted veggies
PITTAS use basmati rice; choose raw or cooked sweet and astringent vegetables; reduce salt
KAPHAS use basmati rice; avoid avocado, choose raw and/or astringent vegetables; reduce oil, mayo and salt to a minimum
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