Summer Salad Extravaganza

Leftover cooked Royal brand basmati brown rice mixed with shredded carrots and shredded cabbage, kosher salt, Italian wine vinegar and  extra virgin olive oil. Then add homemade pistou (garlic oil vinegar basil or cilantro), and green olives and red onion that has soaked in the olive brine overnight.

https://www.thespruceeats.com/vegan-french-pistou-pesto-without-nuts-3377647 (no nuts or cheese)

https://www.frenchtoday.com/blog/french-food-wine/pistou-french-pisto-recipe/ 

Pistou Recipe

Ingredients:

•    4 cups fresh basil, finely shredded or cut with scissors
•    1/2 cup chopped parsley
•    1 teaspoon coarse salt
•    3 garlic cloves, peeled and crushed
•    1/2 cup freshly grated Gruyère (or Parmesan)
•    3/4 cup olive oil
•    freshly ground pepper

Preparation:

1. Place a half of the ingredients in the bowl of a food processor and blend. When the purée is smooth, pour it into a bowl.

2. Purée the rest of the ingredients and add them to the first batch.

3. Stir in the cheese. Use immediately or refrigerate for up to 2 days.

Storage:

To keep the sauce longer than 2 days in the refrigerator, cover it with some olive oil.

You can also make the above recipe by processing the basil, parsley and olive oil.

Pour the mixture into a freezer bag and freeze it flat. When you need some pistou, break off some of the frozen mixture and add in some pressed garlic and cheese.