A box of food you buy for breakfast will have a cereal number on it.

Food alert!!  Food alert!!  A random act of deliciousness!

I’ve been trying to help my church with their facebook page with someone else in the congregation.  One effort that my facebook partner in crime came up with was sharing recipes.  Our vicar shared a recipe that came from a “Health Food Luncheon Group” she belonged to some 30 years ago.  They were all charged with coming up with recipes that used no processed foods.

I love that idea and am trying, bit by bit, to at least reduce the processed foods in our diet.  I grew up with my mom cooking much of our food, but also taking advantage of the “new boxed” food that was just invented to help moms with dinners.  I can’t fault her; I would have done the same at the time.  But as I break away from those food crutches, I’m really enjoying the process and flavor of the foods I’m making.

The credit for this recipe goes to Mother Candace Sandfort.  While she admits she didn’t invent it, she did tweak it to be her own.  The original recipe may have come from the “Moosewood Cookbook”, but it is certainly tasty and a new part of our rotation.

BLUEBERRY BROWN RICE SALAD serves 6

Salad
2 cups cooked, cold, brown rice (not wild rice); this is 1 cup of dry rice

4 cups fresh blueberries

½ cup shredded coconut

½ cup chopped pecans

Dressing:

½ cup powdered milk (don’t tell anyone you used this until they’ve tried the salad!!)

¼ tsp. salt

¼ cup lemon juice

¼ cup water

2 T honey

¼ cup vegetable oil

  1. Combine salad ingredients in large bowl
  2. Place all dressing ingredients except oil in food processor
  3. Slowly pour oil through feed tube with processor on until blended
  4. Toss dressing with salad
  5. Chill
Blueberry Brown Rice Salad

Blueberry Brown Rice Salad

It’s delicious.  No joke, delicious.  Great for brunch, great as a side dish, great as a midnight snack.  Enjoy!

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