FIT-for-LIFE Mediteranian Rice Salad

1 cup long-grain brown rice or basmati rice (see recipe below)
1 tablespoon olive oil
4 medium zucchini, cut into '/t-inch slices
1-2 tablespoons water
1 teaspoon dried basil
1 teaspoon dried oregano
4 cups lettuce— romaine (or any combination of these)
2 cups spinach or arugula, coarsely chopped
1 cup alfalfa sprouts
1/4 cup pimento-stuffed green olives, sliced

The RICE:
1 cup long-grain brown rice
2'/» cups water
1 tablespoon unrefined safflower oil

GARLIC HERB DRESSING:
1 clove garlic, minced or crushed
5 tablespoons olive oil
2 tablespoons fresh lemon or lime juice
1/4 teaspoon dried chervil
1/4 teaspoon dried marjoram
1/4 teaspoon dried mint
1/4 teaspoon dried thyme
1/4 teaspoon dried tarragon
1/4 teaspoon sea salt, seasoned salt, or salt-free seasoning
Fresh ground black pepper

Prepare the rice.

Basmati rice is particularly special in this recipe, but if it is not available, long-grain brown rice is a good substitute.

1 cup long-grain brown rice
2'/» cups water
1 tablespoon unrefined safflower oil

In a large saucepan, combine all ingredients, bring to a boil, stir gently. Simmer, covered, over low heat for 40 minutes. Remove from heat without lifting cover. Allow to sit for 10 minutes before lifting cover.

or:

1c u p basmatirice
2 cups water
1 tablespoon unrefined saffloweroil

In a large saucepan, combine all ingredients, bring to a boil, stir gently. Simmer, covered, over low heat for 20 minutes. Lift cover immediately, and fluff with fork.

Prepare the zucchini.

Heat oil in wok or large skillet. Add zucchini slices, and toss in oil. Sprinkle with water and continue tossing for several minutes until zucchini turns a brighter color. Add basil and oregano. Toss gently and set aside.

Serves 2


Number of Servings: 1

Recipe submitted by SparkPeople user CARACIA.