Colorful Rice Salad With Lemon Dressing - cooking recipe

Ingredients

3 green onions, thinly sliced (scallions)
2 -3 garlic cloves, finely minced
1 small summer squash, diced
1 large tomatoes, diced
1/2 red bell pepper, finely chopped
1 cup spinach leaves, rolled together tightly and very thinly sliced (chiffonade technique)
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro (optional)
1 small carrot, grated
1/4 cup lentil sprouts (or other sprouts)
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
1 1/2 - 2 cups cooked brown rice
salt and pepper

Preparation

Toss prepared vegetables together in a large bowl.
Place lemon juice in a small bowl.
Drizzle in olive oil while whisking, to emulsify the liquids.
Add to the vegetables; cover and refrigerate for an hour.
Add cooked, cooled rice; add salt and pepper to taste.
Refrigerate until serving time.
Delicious with grilled or broiled steak, chicken or fish.