Kuch Khaas Hai...

Highlighting garden fresh parsley, seasonal vegetables, heart healthy walnuts and whole grain brown rice, this salad is a perfect balance of taste and nutrition.

And because it stores well in the fridge, double the recipe for an easy-to-pack lunch, a last minute dinner, or for a snack throughout the day.

Ingredients:

• 1 1/2 cups brown basmati rice
• 3 1/2 cups water
• 1 cup carrots, chopped
• 1/2 cup cherry or grape tomatoes, sliced
• 1/2 cup zucchini or summer squash, chopped
• 1/2 cup green bell peppers, chopped
• 1/2 cup red bell peppers, chopped
• 1/2 cup snow peas, destemmed and chopped
• 2 1/2 cups parsley, chopped
• 1/2 cup walnut pieces, toasted
• 2 tablespoons white wine vinegar
• 1/2 tablespoon walnut oil
• salt and fresh ground pepper to taste

Directions:

1. In a large saucepan, bring rice and water to a boil. Reduce heat, cover, and set timer to simmer for 40 minutes.
2. Meanwhile, steam vegetables for 10 minutes separately.
3. When rice and vegetables are finished, let rice cool to room temperature, then mix vegetables and rice together. Stir in parsley, walnuts, oil and vinegar, then season with salt and pepper to taste.
4. Chill at least 2 hours before serving.(Optional)

Ingredients:

• 1 cup white basmati rice, rinsed thoroughly (¼ cup veggie oil, ½ tsp salt and 1½ cups water for cooking).
• 1 cup red rice, rinsed thoroughly (¼ cup veggie oil, ½ tsp salt and 2½ cups water for cooking)
• 1 of yellow, green and orange bell pepper, sliced into ½ inch thick slices, 1-2 inch long
• 1 red onion, sliced into ½ inch thick slices, 1-2 inch long
• ½ cup cilantro, chopped 1/3 cup olive oil
• 3 tbsp lemon juice
• 1 tsp Dijon mustard
• 2 garlic cloves, grated
• ¼ tsp cayanne pepper
• ½ tsp salt
• ½ tsp black pepper

Directions:

Heat veggie oil in a small pot, add white rice, salt and stir. Add water and stir. When boiling, cover pot immediately and cook on simmer heat for 15 minutes. Heat veggie oil in a small pot, add red rice, salt and stir. Add water and stir. When boiling, cover pot immediately and cook on low-simmer heat for 60 minutes. Add yellow, green and orange peppers into a large bowl. Add red onion, cilantro and set aside. Into a small bowl, add olive oil, lemon juice, dijon mustard, garlic, cayanne pepper, salt and black pepper. Whisk well. When white and red rice are cooked, transfer both into a large serving bowl. Add sauce into salad and mix well. Transfer salad onto rice, mix well and serve.

Note: Do not open lid while cooking rice

Top crispy breaded steak with a sauce of blended roasted red peppers and Romano cheese for a fast and delicious meal.