A sweet note in a protein packed dinner. If you are someone who loves a rice salad that is both sweet and savory, this one will now be included in your rotation. I am a huge fan of dried fruit in salads, so I adapted this one weekend when I wanted a sweet note in a protein packed dinner.
INGREDIENTS
4 cups long grain brown rice, cooked (sub cauliflower rice)
7 green onions, sliced thin
6 organic dates, pitted and chopped small
12 mint leaves, chiffonade
2 Tbsp fresh organic orange zest
1 Tbsp fresh organic lemon zest
2 Tbsp fresh cilantro, chopped
1 tsp cumin, ground
¼ cup fresh lemon juice
2 Tbsp olive oil
JF Universal Salt, to taste
PROCESS
Place warm cooked rice into a large mixing bowl. Add all ingredients (except olive oil) and combine mixing thoroughly. Season with salt and pepper and add olive oil to the top to moisten once combined. Serve immediately warm or at room temperature. This is delish with chopped grilled chicken breast. You can add some plain yogurt and extra mint and chopped cucumber to the side as well.