Recipe: Nutty Brown Rice Salad

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.

Nutty Brown Rice Salad (vegan, gluten-free)
 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
In a large saucepan, bring rice and water to a boil. Reduce heat, cover, and set timer to simmer for 40 minutes.
Meanwhile, steam vegetables for 10 minutes separately.
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.
Chill at least 2 hours before serving.