Long Grain Rice Salad

I knew I needed a side dish for dinner when I remember seeing Zoe’s rice salad recipe on Whole Eats and Whole Treats. It seemed like such an odd combination of flavors, so I was dying to try it. The Girl and I couldn’t get enough of it, although the boys weren’t jumping up and down over it {something about not being Doritos!}.

I never would have thought to put all those flavors together, but surprisingly it works! Unless of course you’re looking for something much more basic, like Doritos. Ha!

Ingredients

3/4 cup long grain rice, cooked and cooled
1/2 red bell pepper, diced
3 tablespoons minced onion
1/2 cup Craisins
1/4 cup sunflower seeds
1/4 cup chopped carrots
1/3 cup peanut oil {can sub vegetable or canola}
1/3 cup white vinegar
2 tablespoons maple syrup
1/2 teaspoon dried dill weed
1/4 teaspoon ground mustard
salt and pepper to taste

In a large bowl, mix rice with the peppers, onion, and Craisins. In a separate bowl, whisk the oil, vinegar, maple syrup, dill, mustard, and salt and pepper. Drizzle over the salad and toss to coat. Serve at room temperature or refrigerated.