When my husband and I were living in New York City, I had the opportunity to complete the community rotation of my dietetic internship at an organization called FoodChange, which is now part of Food Bank for New York City. During my rotation I taught low-income women how to cook using farm fresh ingredients from local farmers’ markets. The program, now called CookShop, “gives low-income children, adults and teens the knowledge and tools to adopt and enjoy a healthy diet on a limited budget.” This recipe is adapted from Brown Rice & Tomato Salad.
Serve warm or cold, for dinner or lunch.
(* Indicates PVF produce and ** indicates Star Hollow Farm produce. For more information about what we are doing with our PVF CSA share, click here.))
- 2 cups water
- 1 cup short-grain, brown rice
- 1 tsp kosher salt
- 2 tbsp red wine vinegar
- 2 tsp sugar
- 2 tbsp extra virgin olive oil
- 6 medium tomatoes (about 1 1/2 lbs), cut into 1/2 inch pieces*
- 2 large cucumbers, chopped*
- 1-2 cups chopped fresh herbs (such as cilantro, dill and basil)*
- 1 small red onion, chopped
- Freshly ground pepper
- In a medium saucepan, bring water to boil. Mix in rice and salt and bring back to a boil. Reduce heat to low, cover and simmer until rice is tender and water is absorbed, about 50 minutes.
- Meanwhile, whisk vinegar and sugar together in a small bowl. Gradually whisk in oil. Set aside.
- When rice is done, toss with dressing, tomatoes, cucumbers, herbs, onions and pepper.