The nutty flavor of brown rice complements the sweetness of the cranberries. Not a fan of cranberries? Swap in apricots or raisins instead. Walnuts can be avoided if someone has nut allergies or swapped for pine nuts or pecans.
Chef’s note: Walnuts can be toasted either in the oven or on the stove, and either dry or with a splash of oil. In the oven: Preheat oven to 350°F. Arrange walnuts in a single layer on a cookie sheet and bake 8 to 10 minutes, checking frequently. On the stove: Cook walnuts in a skillet at medium-high heat for 3-5 minutes, stirring frequently.
2 cup, cooked and warm brown rice
½ cup, dried cranberries
¼ cup walnuts, toasted and chopped (optional)
3 tablespoons, chopped parsley
3 tablespoons olive oil
1½ tablespoons lemon juice
¼ teaspoon salt
¼ teaspoon pepper
Mix the brown rice, cranberries and toasted walnuts in a bowl. Prepare the dressing with olive oil, lemon juice and seasonings. Add the dressing and parsley to the salad and toss. Serve warm or at room temperature.