Recipes
Roasted Broccoli, Carrot & Brown Rice Salad
Uses: brown rice, broccoli, carrots, tomatoes, lemon
Ingredients:
- 3/4 cup cooked brown rice, cooled slightly
- 1/2 cup broccoli florets
- 1/2 carrot, thinly sliced
- 4 grape tomatoes, halved
- 1 tablespoon lemon juice
Instructions:
- Toss broccoli and carrots with a little oil, pepper, garlic powder, and a pinch of salt.
- Roast at 425°F until tender and lightly browned, about 15 to 20 minutes.
- Combine the vegetables with brown rice and tomatoes.
- Dress with lemon juice and serve warm or at room temperature.
Good for: A colorful plant-forward lunch salad with roasted vegetables and hearty whole grains.
Optional: Add pinto beans, tuna, or chicken.