The Art of Healing NYC          Massage Therapy, Holistic Health Counseling, Recipies                   Susanna Ungaro LMT    
"The devil has put a penalty on all things we enjoy in life... Either we suffer in health or we suffer in soul, or we get fat." - Albert Einstein

Susanna's Wild & Brown Rice Salad 

-3 cups Wild rice

-3 cups Brown rice

-small Red onion

-3 Scallions

-2-3 stalks Celery

-1/4 cup Cilantro (and or Parsley)

-1/2 cup Olive oil

-(1//8 cup vinegar optional)

-2-3 Tbs Vegenaise*

*(grapeseed oil mayonnaise: egg free, no cholesterol, dairy free, no preservatives, GMO free This salad is a great side dish or can be served with steamed vegetables for a vegetarian dinner)

-1 tsp Sea salt

-8 cups spring water 

Directions:

Put water and salt in a pot with a lid that fits

(I use spring water when I cook because I like the taste and City water has additives). When the water boils add the wild & brown rice together, lower flame...

set your timer for 20 minutes?at 20 minutes check the rice, taste it. It will continue to cook after you take the pot off the stove.

Drain the excess water. Remember it?s all about the rice ? It shouldn?t be mushy. It will be al dente, have a bite.

Transfer to a serving bowl. Turn the rice a few times to help it cool down. When it cools add the olive oil and vegenaise mixture evenly.

Chopped the red onion, scallions and tops, cut the celery length wise then chop into bite size pieces, add all.

Coarsely chop cilantro and stems and gently mix all ingredients.

Take a taste. Does it need more red onion, cilantro or even more olive/vegenaise mixture? There are variations of this same theme.

You can add lentils along with the brown rice instead of wild rice. Get creative!

This dish can be served either at room temperature or cold out of the fridge for a brunch. So I give you this recipe with the option to get creative and "play" which is what cooking and eating should be all about.

Enjoy! Susanna


More Coming Soon!