Versatile Brown Rice Salad

Ingredients

• 1/2 cup brown rice
• 1/2 cup red rice or wild rice or barley
• 1/2 cup brown lentils
• 3 cups water
• 1 pinch salt
• 1 head broccoli
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 medium zucchini, grated
• 1 large carrot, peeled and grated
• 3 green onions or 1/4 cup fresh parsley, chopped
• 2 large navel oranges, peeled and sectioned
• 2 large crisp apples, cored and diced
• 1/2 cup raisins or dried cherries or chopped dried apricot or mixture dried fruits

Dressing

• 2 valencia oranges, juice of
• 1/2 cup apple cider vinegar
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon ground cardamom
• 1 teaspoon salt
• 2 teaspoons Dijon mustard
• 1 teaspoon fresh ground black pepper
• 1/2 cup raw green pumpkin seeds (pepitas)
• 1/2 cup raw sunflower seed

Directions

1. 1

   I like to cook the grains in a rice cooker; just dump them in with the water and salt.

2. 2

   They can all be cooked together as they cook in about the same length of time.

3. 3

   If you don't use a rice cooker, put them in a large heavy-bottomed pot with the water and a pinch of salt, bring to a boil, then reduce the heat to the lowest setting and let steam until tender, about 30 to 45 minutes.

4. 4

   Let cool.

5. 5

   This can be done a day ahead.

6. 6

   Prepare the vegetables and fruit.

7. 7

   I like to cut the broccoli florets quite small, then peel the broccoli stem and grate it along with the carrot and zucchini.

8. 8

   The broccoli can be briefly blanched, or not; as you like.

9. 9

   Mix the dressing ingredients.

10. 10

    Mix the vegetables and fruit into the cooled rice mixture, and then mix in the dressing.

11. 11

    Toast the pumpkin seeds in a heavy un-oiled skillet over medium heat, stirring often.

12. 12

    They will'pop' and brown.

13. 13

    When about three/quarters of them seem done, add the sunflower seeds.

14. 14

    Stir well; when they too are nicely browned turn out the seeds onto a plate to cool.

15. 15

    I like to pass these separately to sprinkle over the top so they will not get soggy if there is leftover salad.