written by marieann

This relatively healthy, vegetarian (and I think vegan) is an instant family favorite. It’s a snap to make, makes a lot, and you can eat it slightly warm or even chilled with salad greens (like spinach!) for more healthiness. I’m not too good at photographing food so you’ll have to use your imagination a little. Also, I got this recipe out of the Friends cookbook under the Phoebe section. Yes, I do own that book. No, I wasn’t being ironic.

Ingredients
3 cups of cooked rice
1 can chickpeas, drained and rinsed
1 large red (or green) bell pepper, diced small
1/4 cup sliced (or whole) almonds, lightly toasted
1/4 cup olive oil
1 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon curry powder
3/4 teaspoon salt
3 tablespoons minced fresh basil leaves (or parsley)

Instructions
1. Prepare the brown rice according to package directions. Stir in the chick peas, bell pepper, and toasted almonds.

2. Whisk the oil, lemon juice, vinegar, curry and salt together. Stir in the basil.

3. Drizzle the dressing over the brown rice salad and mix well until the salad is evenly coated.