1 1⁄2 cups cooked long grain rice, cooled
1 1⁄2 cups cooked wild rice, cooled
2 ribs celery, chopped small
6 radishes, chopped small
3⁄4 cup currants
1⁄2 cup walnuts, toasted and chopped
1⁄2 bunch parsley, chopped
Sea salt & freshly ground black pepper, to taste
5 tbsp brown rice vinegar
1 tbsp lime juice
1 tbsp stone-ground mustard
1⁄2 – 3⁄4 tsp sea salt
1 tsp fresh herbs, optional
6 tbsp extra virgin olive oil
In a medium bowl, combine rice, celery, radishes, currants and walnuts.
In blender, combine dressing ingredients.
Add dressing to rice-vegetable mixture.
Add parsley and season to taste with salt and pepper.
I’m a Natural Foods Chef, yoga-loving wife of a talented artist. Writing regularly about health, happiness and food so we can shine together.
My qualifications include –
Natural Foods Chef (Natural Gourmet Institute), New York City
Integrative Nutritionist Health Coach (Institute of Integrative Nutrition)
Vinyasa Flow Yoga (Yoga Trinity Australia)
Personal Trainer (Australian Institute of Fitness)
Bachelor or Communication, Public Relations and Management (University of Canberra, ACT)