Balanced & Bright Jasmine Rice with Seasonal Vegetables, Golden Raisins, and Pistachios

 

1 C. uncooked jasmine rice

2 C. bone broth or stock of your choice

 

Dressing ingredients:

1 small shallot

1 clove garlic

2 T. flat-leaf parsley

2 T. red balsamic vinegar

2 tsp. fresh oregano

2 tsp. basil

1/3 C. extra-virgin olive oil

1 tsp. sea salt

1 tsp. black pepper

 

Salad ingredients:

2 C. bite-size pieces of assorted seasonal vegetables of your choice (such as cucumbers, tomatoes, beans, zucchini, peas, cabbage, beets, carrots, radishes, broccoli florets, and so on)

3/4 C. hand-torn seasonal mixed leafy greens, sprouts, and herbs

1/3 C. chopped red, yellow, or white onion or green onions

1/4 C. toasted pistachios, chopped (sunflower seeds and pine nuts are great alternatives)

1/4 C. dried currants

 

Start the day before if you want to soak the rice.  Cook rice per the package directions using bone broth in place of water (1 C. of rice to 2 C. of bone broth will yield 2 C. cooked rice for this recipe). Dressing instructions: Place shallot, garlic, herbs, and vinegar in a blender or food processor, and blend until combined. Add sea salt and pepper. With the blender or food processor running, slowly drizzle in oil. Process dressing until well combined. Salad instructions: Place salad ingredients in a large serving bowl. Assembling the meal:  Drizzle the vegetables in your serving bowl with 3 Tbsp, dressing and toss to coat.

Serve over a bed of your cooked rice. Add additional dressing to individual bowls, to taste.