Parsley Brown Rice Salad

For week two of school, I decided to do another spin off of the quinoa bowl and adventured into this parsley brown rice salad. Originally inspired by chefs who use more wholesome and simple ingredients in their meals, I came up with this combination of fresh veggies and fruit that will surely fill the crave during lunchtime, at school or at work. This recipe tastes fresh and vibrant, letting each piece of produce shine through without covering it up with a heavy dressing. Similarly to the last post, it is really simple to make!

Ingredients:

- 2 cups brown rice (can be substituted with white rice)

- 4 cups water

- 1 red bell pepper

- 1 cup carrots, chopped

- 1 granny smith apple

- 2 bunches Italian flat parsley

- 2 bunches scallion

DRESSING:

- 2 tbsp. low sodium soy sauce

- juice of 2 limes

- 1/4 cup extra virgin olive oil

Directions:

Start off with cooking your rice, bring the rice and water to a boil and let it simmer on low for about 45 minutes until it is tender. Meanwhile, dice up all of your vegetables into bite size pieces and chop up the apple as well. The granny smith will add a tart and sweet flavor and will also give the dish some more crunch. Tear off the leaves of the parsley and give them a rough chop. Slice the scallions into small pieces and toss together all of the vegetables (and apple) in a large bowl. In a separate bowl, add the soy sauce and juice the limes. While whisking, slowly pour in the olive oil until the liquid is emulsified. I chose not to add any salt to the dish because the soy sauce is salty enough, however, feel free to add some in. When the rice is done cooking, fluff it with a fork and add it to the bowl with the vegetables. Toss together with the dressing to combine and enjoy!