Ingredients
- 1 cup brown basmati rice
- ½ cup white basmati rice
- 1 tablespoon kosher salt
- 1 shallot (optional), finely diced
- ½ red bell pepper, roasted, skinned, seeded and diced
- ½ green bell pepper, roasted, skinned, seeded and diced
- 1 Serrano pepper, roasted, skinned, seeded and diced
- 1 zucchini, diced, boiled and drained
- 1 yellow squash, diced, boiled and drained
- 8 black olives, sliced
- ½ Japanese eggplant
- 2 Roma tomatoes, diced
- 2 corn ears (or canned), husked
- 6 ounces edamame beans, boiled and shelled
- 4 slices tofurkey (or real chicken or turkey), diced
- juice of 2 lemons
- ¼ teaspoon black pepper, freshly ground
- 1 teaspoon Dijon mustard
- 1 teaspoon agave nectar (or any other sweetener)
- 4 tablespoons olive oil
- 3 tablespoons avocado oil
- 2 tablespoons curly parsley leaves, finely chopped
Personal Notes
Organization Tags
Comments