if ( !function_exists( 'wp_password_change_notification' ) ) { function wp_password_change_notification() {} }

Rice Salad With Beans, Lemon, and Microgreens

Simple salad when you need a taste of summer.

Ingredients

  • 2 Tbsp extra virgin olive oil
  • 1 cup cooked rice
  • 2 Tbsp fresh lemon juice or red wine vinegar
  • 2 cups young salad greens
  • 2 scallions chopped
  • 1/2 medium sweet white or red onion
  • 1 cup cooked cannellini beans
  • fresh oregano
  • 1 cup Roots 'n Shoots microgreens of your choice sorrel, nasturtium, parsley, chervil go well with the fresh lemon
  • fine salt to taste
  • freshly ground black pepper to taste
  • lemon wedges for serving (optional)

Instructions

  • In a shallow skillet over medium heat, heat 1 Tbsp of the oil until shimmering. Add the rice and saute until just warmed, about 3 minutes. Remove from the heat.
    2 Tbsp extra virgin olive oil, 1 cup cooked rice
  • Drizzle the lemon juice and the remaining 1 Tbsp of the oil along the inside of a large salad bowl. Add the greens, scallions, onion, beans, oregano, and microgreens. Add the rice and season to tase with salt and pepper.
    2 Tbsp fresh lemon juice or red wine vinegar, 2 cups young salad greens, 2 scallions, 1/2 medium sweet white or red onion, 1 cup cooked cannellini beans, fresh oregano, 1 cup Roots 'n Shoots microgreens of your choice, fine salt, freshly ground black pepper
  • Using clean hands or fork and spoon, gently toss everything together, coating it with the lemon juice and oil.
  • Taste, and season with more salt and pepper, if needed. Serve with lemon wedges.
    lemon wedges