Here at the Teaching Kitchen we like colorful dishes because of all the health benefits of colorful vegetables (heart health, eye health, anti-inflammatory, anti-oxidant and more). We also like recipes that you can customize, like this one. Don't have purple cabbage? Use green. Whatever color bell pepper you have is fine, too. Cherry tomatoes or chopped, whole tomatoes. Fresh herbs you need to use up? Add those, too.
Ingredients
Rice
- 2 cups brown rice (pre-cooked leftover or Minute rice)
Bell_pepper
- 1 medium bell pepper, any color
Carrots
- 2 medium
Cucumber
- ½ large
Tomato
- 1 large (or 1 cup grape / cherry tomatoes)
Cabbage
- ½ cup shredded purple or green cabbage
Lettuce
- 1 head Romaine
Raisins
- ½ cup
Feta_cheese
- ½ cup (optional; can also substitute chopped nuts)
Oil
- ¼ cup olive oil
Lemon
- 1 large
Salt_and_pepper
- 1 pinch
Garlic
- 1 clove
Mustard
- 1 Tablespoon dijon
Instructions
Step 1
To make minute rice: Pour 1 cup water and 1 cup rice into a microwave-safe bowl. Cover with a lid or plastic wrap. Microwave on high for 6 minutes. Wait 5 minutes, or until water is absorbed, then fluff.
Step 2
Chop the bell pepper, carrots, cucumber and tomato into ½ in cubes. Shred the cabbage (you and use a box grater or chop finely). Chop the Romaine into ribbons. Add the chopped ingredients and raisins to a large bowl.
Step 3
Make the dressing: Add the olive oil, salt, pepper and mustard to a jar. Mince the garlic and juice the lemon, adding both to the jar. Cover and shake.
Step 4
Add the rice and dressing the bowl with the vegetables and toss until combined.
Step 5
Top with feta cheese or nuts if desired.