Recipes: Sunshine Brown-Rice Salad

Sunshine Brown-Rice Salad Ø

Serves 6.

• 2 c. cooked brown rice (see recipe)

• 1 c. frozen yellow-corn kernels

• 1 to 2 bunches green onions

•¹/₄c. chopped fresh mint, optional

•¹/₄c. butter (4 tbsp.)

• 1 tbsp. honey

• Salt and pepper to taste

Directions

If the brown rice is frozen, defrost in the microwave, but do not heat through. Place the cooked and cooled brown rice in a large mixing bowl. Fluff with a fork.

Place the corn in a colander and run lukewarm water over it to defrost, 1 to 2 minutes. Shake well to remove all the water and add to the rice in the bowl.

In a 1-cup glass measure (microwave safe), heat the butter in the microwave, covered with a paper towel, on high for 30 seconds or until just melted. Stir in the lemon juice and honey. Mix well. Drizzle over the rice mixture. Stir and toss until well mixed. Season with salt and pepper to taste. Serve at room temperature.

Nutrition information per serving:

Calories182Fat8 gSaturated fat5 gSodium245 mg

Carbohydrates25 gCalcium31 mg

Protein3 gCholesterol20 mgDietary fiber4 g

Big Batch Brown Rice

Makes about 16 cups.

Note: For testing purposes, we used 1 large bag (28 ounces) Mahatma brown rice. Any brown-rice brand will do. Measure the entire bag, and adjust cooking water according to the contents of the bag you choose, based on the cooking chart on the back of the package.

• 1 bag (28 oz.) brown rice (see Note)

• 12 c. water

Place the water in a 4 1/2-quart or larger Dutch oven or soup pot. Place the water over high heat and cover to bring to a boil. Stir in the rice. Cover and reduce the heat to low. Simmer for 45 to 50 minutes, or until all of the water is absorbed.

Serve immediately or cool and refrigerate for up to 3 days. To keep longer, divide the rice into 2-cup portions, fluff with a fork to prevent clumping and freeze in freezer-weight, zipper-top bags or freezer-safe plastic containers for up to 3 months.