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Brown rice salad

(recipe, Marlyn Beebe)

Introduction

I needed a main dish salad for a picnic with my mother-in-law, who is gluten-sensitive, and came up with this.

Ingredients

1. 2 cups cooked brown rice
2. 1 can chickpeas
3. (or 1½ cups cooked chickpeas)
4. 1 cup cashews (I use unsalted)
5. 1 cup raisins, soaked and drained
6. 2 tsp. chopped fresh basil
7. 2 tsp. chopped fresh oregano
8. 2 tsp. chopped parsley
9. salt and pepper, to taste
10. ½ cup of your favourite vinaigrette salad dressing

Steps

1. Put first 5 ingredients in a large bowl.
2. Add herbs and spices.
3. Toss lightly.
4. Pour in vinaigrette, and mix, being careful not to mash or break the rice.
5. To really bring out the flavours, store overnight in refrigerator. Taste, and adjust seasonings before serving.