Brown Rice Salad

This is a super yummy wholesome side dish. I love it with poached salmon or roasted cauliflower steaks. 

Salad:

4 cups cooked and cooled short grain brown rice ( 1 1/3 c dry, 2 2/3 water)

1 red, yellow and orange bell pepper

1/2 small red onion

2 scallions, finely chopped

½ to 1 shallot, peeled and finely chopped (depends on how strong)

1 cup dried cranberries

1 cup frozen peas, thawed

1 can black olives, sliced

¼ cup chopped parsley

¼ cup chopped fresh dill

Salt and pepper to taste

Add all ingredients.  Pour the marinade over it to coat.  Reserve the remainder of the marinade for serving time.  Serve over Mesculin greens or Arugula.

Marinade:

2 TB dijon mustard

8 TB red wine vinegar

2 tsp sucanat or use monkfruit or stevia

1 tsp salt

1 tsp pepper

1 cup olive oil

Fresh parsley (optional)