Wednesday, May 30, 2018

A Summer Recipe

I've been in the mood for pasta salads. And recently I needed to make a gluten free side dish. So I decided to make a pasta salad, substituting rice for pasta. I wasn't sure how it would turn out, but honestly it's absolutely delicious. I think I like it more this way.
So I decided to spread the word.

This dish is, vegan, dairy free and gluten free. (And top 8 free)
It's less of a recipe and just more of a very versatile idea.
You can use any veggies you like. I used:
  • Broccoli 
  • Cherry tomatoes 
  • Bell pepper 
  • Onion 
  • Basil
Chop to desired size, toss together.
Add a can of rinsed canilini beans.
Cook two cups of dry rice according to directions and add when done. (I used my rice cooker.)

And I made a lemon and olive oil dressing to coat everything with. I didn't measure exactly but it was along these lines:
  • One lemon zested and juiced
  • 1/4 cup olive oil 
  • 1 clove of garlic minced 
  • Salt and pepper 
Mix together and pour over the salad and stir to coat.
Place in the fridge for a couple hours to chill.

The texture of the fresh veggies by the soft rice and creamy beans is so satisfying. And the lemon vinaigrette is so refreshing yet savory.
I haven't been able to get enough.

You can easily switch it up to lime or even orange dressing. Swap out the veggies for what you have on hand. I'm partial to the canilini beans for their mild flavor and texture, but it's another thing you can vary. As well as types of rice, or going back to pasta.
It's a great summer dish!
I highly recommend it.

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