Zucchini Rice Salad

Since I've cut gluten (and processed sugar) out of my diet, I've been playing with new combinations to fulfill my pasta and bread cravings, most recently taking a stab at a rice 'salad' with Florida ripe veggies balsamic & flax. As it would have it, the brown rice mixture gave me the right amount of tang and texture I look for in pasta salad, which satisfied that angry voice in my head, for neglecting my favorite carbs.

Gluten Free Zucchini Rice Salad

1 C Brown Rice, Uncooked

3/4 Cup Flax Seeds

1 Large Zucchini, Chopped

1 Red Pepper, Chopped

1/2 Onion, Chopped

1/4 C Olive Oil

1/8 C Balsamic Vinegar

Cook rice as directed on package, Add flax when reducing heat to simmer. Cover and cook 30-40 minutes. Set Aside & Let Cool.

Combine Rice & Flax mixture with Zucchini, Onion, & Red Peppers.

Mix together Olive Oil & Balsamic, shaking until thoroughly combined. Pour over Rice and Veggie mixture and toss until fully coated.

Cover, and refrigerate for at least an hour before serving. 

Enjoy.