Brown Rice Salad with Tomatoes and Sugar Snap Peas

           Candida Program Friendly, Easy, Recipes, Sides
Brown Rice Salad with Tomatoes and Sugar Snap Peas
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Ingredients:

1 cup cooked brown rice

½ cup sugar snap peas, ends snipped, cut into 3 or 5 pieces each

½ teaspoon lemon zest, freshly grated

1 Tablespoon fresh lemon juice

1 Tablespoon water

2 Tablespoons dill, fresh, chopped, or less to taste

1 Tablespoon olive oil, extra virgin

Salt and pepper to taste

½ cup grape tomatoes, cut in half

½ cup cucumber, diced

2 Tablespoons red onion, chopped

½ medium lemon, cut into wedges

Instructions:

Stir sugar snap peas into hot rice and let cool slightly, tossing occasionally.

Meanwhile, in a large serving bowl, whisk together lemon zest, lemon juice, water, dill, oil, salt and pepper until blended. Add rice mixture, tomatoes, cucumber and onion; toss to mix and coat.

Let rice salad cool to room temperature before serving with a squeeze of fresh lemon juice. Or cover and refrigerate up to 1 day but make sure to bring up to room temperature before serving.

Makes 2 servings

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