Restaurant Recipes
Bristol Farms Deli Brown Rice Salad
Yield: 8 servings
Ingredients
- 1 cup brown rice
- 2 small ears corn
- 1/4 cup pumpkin seeds
- 1/4 cup kidney beans, rinsed
- 1/2 red onion, diced
- 1/2 cup diced jicama
- 2 tablespoons finely diced jalapenos
- 2 1/2 ounces feta cheese, crumbled
- 1/2 pound turkey breast, deli style, diced
- 1/2 cup salsa
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 3/4 teaspoon cumin
- 1 tablespoon fresh oregano
- 3/4 teaspoon garlic, minced
- Salt and black pepper, to taste
Instructions
- Cook rice according to package directions and chill.
- Grill corn and cut off cob. Toast pumpkin seeds.
- Place rice, corn and toasted pumpkin seeds in a large bowl and add kidney beans, red onions, jicama, jalapeno, feta cheese and diced turkey. Toss gently.
- In another bowl, mix salsa, lime juice, olive oil, oregano, cumin and garlic to make a dressing. Mix well.
- Add dressing to the rice mixture and toss. Season with salt and pepper to taste if desired.
Attribution
Bristol Farms Deli