Vegan Stuffed Peppers with Brown Rice and Green Salad

Ingredients

• 1.5 cup brown rice (long-grain or basmati recommended)
• 3.75 cup water (for cooking)
• 1 tsp vegetable oil (optional, prevents sticking)

Instructions

1. 1

   Prepare the rice

   • Place the brown rice in a fine-mesh sieve and rinse under cold running water until the water runs clear, about 1-2 minutes.
   • For a softer texture, you can soak the rinsed rice in fresh water for 30 minutes, then drain it completely.
2. 2

   Combine ingredients and bring to a boil

   • In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the drained rice, 3.75 cups of water, and optional vegetable oil.
   • Bring the mixture to a rolling boil over high heat, which takes about 5-7 minutes.
3. 3

   Simmer the rice

   • Once boiling, immediately reduce the heat to the lowest possible setting.
   • Cover the saucepan with the lid and let it cook undisturbed for 40 minutes. It's important not to lift the lid.
4. 4

   Rest and fluff the rice

   • After 40 minutes, turn off the heat and let the rice stand, still covered, for an additional 10 minutes to absorb the remaining steam.
   • Remove the lid and gently fluff the rice with a fork to separate the grains before serving.

Ingredients

• 8 cup mixed greens (loosely packed)
• 2 cup cucumber (thinly sliced)
• 2.67 tbsp extra virgin olive oil (equivalent to 8 tsp)
• 2.67 tbsp lemon juice (freshly squeezed, equivalent to 8 tsp)
• 0.25 tsp salt
• 0.125 tsp black pepper (freshly ground)

Instructions

1. 1

   Prepare the vinaigrette

   • In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice.
   • Add the salt and freshly ground black pepper.
   • Whisk again until the dressing is well combined and slightly emulsified.
2. 2

   Assemble the salad

   • In a large salad bowl, add the mixed greens and sliced cucumber.
   • Pour the prepared vinaigrette over the greens.
   • Gently toss everything together until the leaves are lightly coated with the dressing.
3. 3

   Serve immediately

   • Divide the salad among four plates and serve right away for the best crispness.