Look at the colors in this salad! Aren't they beautiful? The red, sweet tomatoes and crisp green peppers against a neutral backdrop of brown rice make such a lovely picture.
I was sent a delicious sample of a new rice blend called, Royal Blend with Flaxseed from Rice Select. It's a blend of light brown rice, whole wheat pearl couscous, brown flaxseed and black lentils. Such a curious combination, I was excited to give it a try. The rice cooks in only 20 minutes and is a unique combination of flavors and textures. I love the flavor of this rice blend and it works perfectly in this salad.
I find this salad to be extremely simple to put together and I love the taste. The combination of tarragon vinegar with the olive oil and the sprinkle of nutmeg are a unique and wonderful combination.
I decided to add chopped green peppers for flavor and crunch. It is truly a lovely and very light salad that would pair nicely with chicken and would be perfect to bring to a pot-luck.
I know you'll find this salad to be a lovely accompaniment to your meal or as a stand alone lunch!
Rice and Tomato Salad
- 1 cup rice Cooked - I used Rice Select rice blend
- 1 pint cherry tomatoes cut in half
- 1/2 teaspoon nutmeg
- 4 tablespoons olive oil
- 3 tablespoons tarragon vinegar
- Place the cooked rice in a large bowl. Add the tomatoes, nutmeg, olive oil and tarragon vinegar and mix well.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.