Black Sesame Seed & Brown Rice Salad with Three Variations

Black Sesame Seed Brown Rice & Avocado Salad

Black Sesame Seed Brown Rice & Broccoli Salad

Black Sesame Seed Brown Rice Festive Salad

This versatile brown rice-based salad can be made in large amounts, dividing the mixture into portions to make different dishes. The easy-to-make salad variations build one on the other, but are significantly unalike in texture and flavor.  All are equally tasty, and can be served together as buffet selections at a potluck dinner or party.  By making the basic salad in quantity it's possible to quickly prepare these recipes during the busy holiday season.

1. Black Sesame Seed Brown Rice & Avocado Salad: 

Enjoy the smooth brown rice and avocado dish with a sandwich for a light lunch. 

Black Sesame Seed & Broccoli Variation

 2. Black Sesame Seed Brown Rice & Broccoli Salad:  

Black Sesame seed & brown rice salad base mixed with still-crunchy lightly steamed broccoli and zesty arugula sprouts makes a tasty accompaniment to dinner.

Festive Variation

3. Black Sesame Seed Brown Rice Festive Salad:

Adding crisp and flavorful red pepper, red cabbage, and red apple, the dish is delightful to serve with an more elaborate meal. 

Here's How To Do It

The Rice Salad:
You'll need:  brown rice, avocado, arugula sprouts, olive oil, lemon juice, summer savory, cayenne pepper powder, salt.
The Dressing:  In a serving bowl, whisk 2 T olive oil and 1 T fresh lemon juice together with 2 t dried summer savory, cayenne pepper powder to taste, and a few grains of salt.

The Salad Base:  Add 2 C of cooked and cooled brown rice to dressing.  Sprinkle with 1/4 C of black sesame seeds, and toss to coat well.   Divide salad into 3 portions.

Variation 1: Black Sesame Seed Brown Rice & Avocado Salad:
You'll need: 1 - 2 avocados, lemon juice, 1 t dried oregano, arugula sprouts

 The Avocado:  Peel and cube 1-2 avocados, spritz with lemon juice and gently fold into the rice salad base. Dust with dried oregano and a few grains of Himalayan salt crystals.

Black Sesame Seeds, Brown Rice and Avocado in Lemon-Summer Savory Dressing

To Assemble:  Gently add avocado to black sesame seed brown rice salad base, and mix well.  Toss in a generous handful of arugula sprouts.

To Serve: Add a sandwich and an apple for a light lunch, or wrap in romaine lettuce leaves for a crunchy 'fresh roll'.

 Variation 2: Black Sesame Seed Brown Rice & Broccoli Salad:
You'll need: Brown rice salad base, broccoli, avocado, lemon juice, oregano, black pepper, crushed fennel seed, arugula sprouts

The Broccoli: Steam 1 C of broccoli florets,
let cool slightly. Sprinkle with lemon juice, dried oregano, and a generous grinding of freshly cracked black pepper.
The Avocado:  Peel and cube avocado, spritz with lemon juice and dust with crushed fennel seed and a few grains of Himalayan salt crystals.

Adding steamed broccoli

To Assemble:
Gently fold avocado into the rice salad base. Add broccoli and mix well. Toss  1/4 - 1/2 C arugula sprouts in to salad being careful to avoid breaking the avocado pieces.  Marinade for at least 1/2 hour to allow flavor to marry together. 

Nippy Arugula Sprouts add Zest to the Salad

To Serve:  Add this salad dish along with a bowl of hot soup and crusty bread for a light supper, or offer as a side-dish with a more substantial dinner.

Variation 3: Festive Broccoli Salad
You'll need: Rice salad base, 1/2 C cooked broccoli, 1 - 2 red-skinned apples (I use Cortland -- lovely white inside with a nice crisp crunch), red cabbage, red pepper, arugula sprouts, 1 t allspice, 1 t dried thyme, black pepper,  Himalayan salt crystals.

Festive Broccoli Salad

 The Festive Red & Green Bits: Thinly slice red cabbage, finely chop sweet red pepper, and dice apple(s) with skin to make 1 1/2 - 2 C.  Spritz with lemon juice, and add 1 t allspice, and 1 t dried thyme. Steam 1/2 C broccoli florets and allow to cool.  Sprinkle with a little salt and freshly cracked black pepper.
To Assemble:  Toss red vegetables and apple into rice salad base. Mix in cooked broccoli florets. Add 2 T arugula sprouts or sunflower micro-greens, sprinkle lightly with Himalayan salt crystals and serve.  To Serve:  Almost a meal on its own, this festive salad is a lovely addition to a party or a potluck celebration.