Here is a unique, savory, and sweet dish that adds new flavor and variety to your day. You get all the benefits of raw, seasonal vegetables that you'd enjoy in a salad, plus warm rice cooked in our nourishing organic bone broth, and a veggie dressing to pull all of the tastes together. You can find this and other great recipes in The Bone Broth Secret by Lousie Hay and Heather Dane.
Love is The Ultimate Spice!
|1 cup uncooked jasmine rice||2 cups TFC Organic Chicken Bone Broth|
|1 small shallot||1 clove garlic|
|2 tbsp flat-leaf parsley||2 tbsp red balsamic vinegar|
|2 tsp fresh oregano||2 tsp basil|
|⅓ cup extra-virgin olive oil||1 tsp sea salt|
|1 tsp black pepper|
|2 cups bite-size pieces of assorted season vegetables of your choice (such as cucumbers, tomatoes, beans, zucchini, peas, cabbage, beets, carrots, radishes, broccoli florets, and so on)|
|¾ cup hand-torn seasonal mixed leafy greens, sprouts, and herbs||⅓ cup chopped red, yellow, or white onion or green onions|
|¼ cup toasted pistachios, chopped (sunflower seeds and pine nuts are great alternatives)||¼ cup dried currants|
Start the day before if you want to soak the rice.
Cook rice per the package directions using bone broth in place of water (1 cup of rice to 2 cups of bone broth will yield 2 cups cooked rice for this recipe).
Place shallot, garlic, herbs, and vinegar in a blender or food processor, and blend until combined. Add sea salt and pepper.
With the blender or food processor running, slowly drizzle in oil. Process dressing until well combined.
Place salad ingredients in a large serving bowl.
Assembling the meal:
Drizzle the vegetables in your serving bowl with 3 tablespoons dressing and toss to coat.
Serve over a bed of your cooked rice. Add additional dressing to individual bowls, to taste.