Versatile Brown Rice Salad

Name: Versatile Brown Rice Salad
Ingredients: 12 cup brown rice; 12 cup red rice or 12 cup wild rice or 12 cup barley; 12 cup brown lentils; 3 cups water; 1 pinch salt; 1 head broccoli; 1 (14 ounce) can artichoke hearts, drained and chopped; 1 medium zucchini, grated; 1 large carrot, peeled and grated; 3 green onions or 14 cup fresh parsley, chopped; 2 large navel oranges, peeled and sectioned; 2 large crisp apples, cored and diced; 12 cup raisins or 12 cup dried cherries or 12 cup chopped dried apricots or 12 cup mixture dried fruits; 2 valencia oranges, juice of; 12 cup apple cider vinegar; 12 cup extra virgin olive oil; 12 teaspoon ground cardamom; 1 teaspoon salt; 2 teaspoons Dijon mustard; 1 teaspoon fresh ground black pepper; 12 cup raw green pumpkin seeds (pepitas); 12 cup raw sunflower seeds

22 ingredients

15 steps

Ingredients

12 cup brown rice
12 cup red rice or 12 cup wild rice or 12 cup barley
12 cup brown lentils
3 cups water
1 pinch salt
1 head broccoli
1 (14 ounce) can artichoke hearts, drained and chopped
1 medium zucchini, grated
1 large carrot, peeled and grated
3 green onions or 14 cup fresh parsley, chopped
2 large navel oranges, peeled and sectioned
2 large crisp apples, cored and diced
12 cup raisins or 12 cup dried cherries or 12 cup chopped dried apricots or 12 cup mixture dried fruits
2 valencia oranges, juice of
12 cup apple cider vinegar
12 cup extra virgin olive oil
12 teaspoon ground cardamom
1 teaspoon salt
2 teaspoons Dijon mustard
1 teaspoon fresh ground black pepper
12 cup raw green pumpkin seeds (pepitas)
12 cup raw sunflower seeds

Directions

1

I like to cook the grains in a rice cooker; just dump them in with the water and salt.
2

They can all be cooked together as they cook in about the same length of time.
3

If you don't use a rice cooker, put them in a large heavy-bottomed pot with the water and a pinch of salt, bring to a boil, then reduce the heat to the lowest setting and let steam until tender, about 30 to 45 minutes.
4

Let cool.
5

This can be done a day ahead.
6

Prepare the vegetables and fruit.
7

I like to cut the broccoli florets quite small, then peel the broccoli stem and grate it along with the carrot and zucchini.
8

The broccoli can be briefly blanched, or not; as you like.
9

Mix the dressing ingredients.
10

Mix the vegetables and fruit into the cooled rice mixture, and then mix in the dressing.
11

Toast the pumpkin seeds in a heavy un-oiled skillet over medium heat, stirring often.
12

They will'pop' and brown.
13

When about three/quarters of them seem done, add the sunflower seeds.
14

Stir well; when they too are nicely browned turn out the seeds onto a plate to cool.
15

I like to pass these separately to sprinkle over the top so they will not get soggy if there is leftover salad.