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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!
Enjoy!
Rice and Tomato Salad
Ingredients
- 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
Instructions
- Place the cooked rice in a large bowl. Add the tomatoes, nutmeg, olive oil and tarragon vinegar and mix well.
- Serve.
