Southwestern Brown Rice Salad







Cook's Illustrated Southwestern Brown Rice Salad from Our Best Bites--super quick, easy, healthy, and delicious!I’ve decided that the way I survive summer in Louisiana is to disappear for a good chunk of July. If you follow me on Instagram, you probably know that we just got back from a vacation to the Big Island of Hawaii that was magical and adventurous and filled with delicious, delicious food. But this post isn’t about the food we ate there (trust me, there are plenty of those on the way). This was about coming home to the delightful slow suffocation of summer in the deep South after being awake for a good, solid day and a half. And being hot and hungry and tired and dying for something that didn’t come from a diner or an airport or a fast food restaurant along the road.


This salad did the trick. It’s served cold, it’s loaded with feel-good awesomeness like brown rice, extra-virgin olive oil, garlic, and creamy avocado. It’s flavorful but not overpowering, something that you could serve as a side dish or for a light lunch. I’ve talked SO many times about how lunch is the hardest meal for me. I hate it. If I were a Kardashian, I would totally have a lunch person whose sole job would be to take care of my lunch every day (and it wouldn’t be my kids’ uneaten food.)


To make the dressing, you’ll need extra-virgin olive oil, honey, the juice and rind of a lime, ground cumin, and some garlic.


ricesalad1Combine the ingredients in a small bowl…


America's Test Kitchen's Southwestern brown rice salad from Our Best Bites--healthy and Delicious!and whisk together until smooth and combined. Set aside (the dressing can be made and refrigerated up to 48 hours before serving).


In a large bowl, combine the rice from this recipe (the exact amount), a chopped jalapeno (seeded or partially seeded if you’re worried about heat; every time I’ve made this, I’ve completely seeded the jalapeno and the salad hasn’t been hot at all), a diced avocado, and 10 ounces of grape tomatoes, halved.


America's Test Kitchen's Southwestern brown rice salad from Our Best Bites--healthy and Delicious!Set aside.


Chop 5-6 green onions and a handful of cilantro…


America's Test Kitchen's Southwestern brown rice salad from Our Best Bites--healthy and Delicious!and toss to combine. Add to the rice mixture and toss (gently–you don’t want to mangle the avocados or de-juice all the tomatoes). Add the dressing and toss again. Season with salt to taste (or allow people to season their own salads). Refrigerate any leftovers immediately. Makes 6-8 servings.


America's Test Kitchen's Southwestern brown rice salad from Our Best Bites--healthy and Delicious!








Gluten Free Pizza WITHOUT XANTHUM GUM!!




For the Crust:
3/4 cup Organic Tapioca Starch
1/4 Rice Flour
1/2 tsp baking powder (aluminum free)
2 tsp garlic powder
1/2 tsp salt
1/3 cup Parmesan cheese
4 Tbsp melted butter (organic, nonGMO, grass fed, etc preferred)
1 Tbsp water
1 organic pastured egg


-Preheat oven to convection 375 degrees with pizza pan in oven.
-Combine all crust ingredients into mixing bowl and stir/knead with spoon until consistency is doughy and can be kneaded by hand (adjust ingredients if necessary)
-Cut two pieces of parchment paper a length equal to its width
-Place one piece on the counter, apply some oil to the paper, and place the dough in the center.
-Push the dough out as flat and apply some more oil to surface of dough.
-Place 2nd piece of parchment paper on top of dough and roll out with pin until the crust touches the edge of the paper on all four sides (or close to it)
-Remove top parchment paper (save it for next time)
-Use finger to push a crust up around the dough and round it out a bit (I use a butter knife)
-Apply sauce and toppings
-Remove pizza pan from oven and slide parchment paper and pizza onto pan
-Cook for about 9 - 11 minutes.
-Allow it to cool, cut and serve!