SERVES: 4

Ingredients

• 2 cups cooked and cooled short grain brown rice (1 cup uncooked)
• ¼ cup plus 1 ½ teaspoons extra virgin olive oil, separated
• 2 ½ Tablespoons golden balsamic vinegar
• 1 ½ teaspoons sesame oil
• 1 Tablespoon fresh ginger, finely grated
• 1 cup lemon cucumber, diced into ½ inch cubes
• 1 small peach, diced into ½ inch cubes
• 1 small nectarine, diced into ½ inch cubes
• 1 cup dried Turkish apricots, diced into ½ inch pieces
• ¼ cup scallions thinly sliced (the green and white parts)
• ¼ cup fresh cilantro, chopped
• Salt & pepper to taste

Directions

1. Cook the Rice (yields 3 cups): Combine 1 cup brown rice and 2 cups water in a medium saucepan with a tight fitting lid. Bring to a boil over high heat. Reduce heat to maintain a gentle simmer and cook covered for about 40 minutes or until the liquid is absorbed. Remove from heat and let sit covered for 10 minutes, fluff with a fork and set aside 2 cups for salad. 

2. Make the Vinaigrette: In a medium bowl, add the golden balsamic vinegar and gradually whisk in ¼ cup olive oil, sesame oil and ginger. Add salt and pepper to taste. 

3. Make the Salad: In a large bowl, add 1 ½ teaspoons extra virgin olive oil to the cooled rice and toss to coat. Add the diced Turkish apricots, diced lemon cucumbers (locally grown from Pierce Family Farm), diced peaches (locally grown from Hunter Orchards), diced nectarines (from Hunter Orchards), sliced scallions, chopped cilantro (locally grown from Wild Rose Farm), the vinaigrette and optional ingredients if you are using them. Gently toss together (tip: add half of the vinaigrette and taste before adding the second half; it’s possible you won’t need all of it). Taste and add more salt and pepper if needed. Serve at room temperature. This salad can be made one day ahead and refrigerated before serving.

Recipe Notes

Optional additions:

• -2 teaspoons golden flax seeds (whole or freshly ground in a spice grinder)
• -½ cup dried Medjool dates, remove the pits and cut into ½ inch cubes