Written by April Ashcroft
Brown Rice Pea and Spinach Salad
I often get asked about plant-based protein powders. Many of them contain rice protein, pea protein, and greens. This salad combines all of these foods in their whole-food form. A much better choice in my opinion!
1 cup short-grain brown rice
2 cups frozen peas
1 cup finely diced celery
1/2 cup finely diced red onion
1 red bell pepper, finely diced
2 cups baby spinach, chopped
Sweet Mustard Dressing to taste (page 42)
Sea salt
Fresh ground pepper
Boil 2 cups water in a saucepan. Add rice, reduce heat, and simmer on low until tender. Let cool before adding to salad. While rice is cooking, place remaining vegetables in a large salad bowl. When rice is cool, stir into salad, add dressing, and salt and pepper to taste.
Sweet Mustard
1/2 cup unsweetened rice vinegar
1/2 cup water
10 small pitted dates
1 T each raw sunflower seeds and chia seeds
(or use 3 T raw sunflower seeds)
1 T prepared mustard
Blend until smooth. Keep refrigerated.
April Ashcroft is the co-founder of the Vegetarian Society of Utah. She adopted the vegan lifestyle in 1991, holds a certificate in plant-based nutrition from Cornell University, and teaches regular cooking classes at The Kitchen Corner in St. George.
