Saturday, January 31, 2015

Dilly Rice Salad - A very fast and flavorful dish (Gluten-Free)

Dilly Rice Salad or Side

Loaded with flavor, this is a great basic recipe that you will come back to again and again. It is quick to put together and it lasts several days in the refrigerator, saving you a lot of time in food prep. I like making a batch for quick meals throughout the week. It makes a nice lunch, great for taking to work or on picnics, and of course as a side for dinner. It makes a nice meal
served with a rotisserie chicken from Costco, and some fresh sweet melon and berries.


8 c. cooked brown rice
2 handfuls fresh dill weed, minced, to taste
2 T. fresh lemon juice, to taste
4 ounces crumbled feta cheese
4 small scallions, minced (or 2 large)
1 to 2 garlic cloves, pressed, to taste (my mom prefers 3 to 4 cloves)
1 bunch parsley, minced (or spinach)
1/3 to 1/2 cup high quality olive oil or GREEN OIL (recipe on this blog)
onion salt, to taste
garlic powder, to taste
fresh ground black pepper, to taste
BioSalt, to taste (recipe on this blog)
sliced olives, optional
Parmesan cheese, to sprinkle over top, optional
Dried dill weed, optional


In a large bowl, toss everything together well, seasoning to taste.
Chill. This is even better the next day. Taste again for seasonings before serving.