Hearty enough to be a meal on its own, this salad is beautifully composed and complex, with basil, smooth avocado chunks and crunchy bits of celery and almond.
|½||cup||sun-dried tomatoes, coarsely chopped|
|1¼||cup||long-grain rice (wild/brown rice blends preferred), uncooked|
|1||stalk||celery, finely chopped|
|¼||cup||almond slivers or pine nuts|
|3||tablespoons||basil leaves, julienned|
- Bring 3 cups water to a boil in a medium pot. Add rice and return to a boil. Reduce heat to low, cover and simmer, stirring occasionally, until liquid is absorbed and rice is cooked through—about 50 minutes. Drain rice and place in a large mixing bowl.
- Add avocado, sundried tomatoes, celery, almond slivers, basil, lemon juice, garlic powder, and sea salt to rice and stir until thoroughly combined.