Brown Rice, Protein, and Vegetable Salad

This is a new recipe I tried out recently. It is adapted from this recipe, courtesy of Cooking Light , another great resource for quick, easy, healthy meals. The original recipe called for chicken and a few ingredients I didn't have on hand, so I adapted it below. I like this dish, because it is the type of recipe that would be easy to modify to use things you have around. For example, you could throw in any kind of cooked protein in place of the beans I used, and whatever combination of vegetables sounds good to you and works with what you have available. Next time I might try adding snap peas and some ribbons of arugula.

Brown Rice, Protein, and Vegetable Salad

1 cup long-grain brown rice
1 bouillon cube

1 can garbanzo beans, rinsed and drained (or about 2 cups of any type of protein you like)

1/2 medium onion, chopped (or use 4 green onions thinly sliced)

1/2 cup shredded carrot

1/2 cup red peppers, chopped

1/4 cup roasted pumpkin seeds (or other toasted nuts)

1 tablespoon chopped fresh cilantro

2 tablespoons fresh lemon or lime juice

1/4 teaspoon salt

t4 teaspoons olive oil

1 teaspoon dark sesame oil

2 garlic cloves, minced

Preparation

Boil 2 cups water, add bouillon cube and stir until dissolved. Add rice, stir, reduce heat, cover and cook until water is absorbed, about 40 minutes. Transfer rice to a large bowl; fluff with a fork. Add beans, carrot, peppers, onions, pumpkin seeds, and cilantro; toss to combine.

Combine juice and remaining ingredients in a small bowl. Drizzle oil mixture over rice mixture; toss to combine.  Can be served warm or cold.