Smoked Salmon and Rice Salad
about a cup or so of plain yogurt
a couple tablespoons or so of mayo
peas (fresh if you can get them otherwise unfrozen but not cooked)
green onions (about 1/2 cup including some of the green)
cucumber (peeled and grated, half to all of your cucumber, squeeze out juice before adding to the bowl)
hard boiled egg (3 or so chopped)
parsley (1/4-1/2 cup chopped)
dill (1 teaspoon or more dried, 1 tablespoon or more fresh)
curry (about a teaspoon)
lemon juice (juice of half to 1 lemon, or 2 to 3 tablespoons)
salt to taste
pepper to taste
3 cups of cooked brown rice (see below for rice cooking instructions)
smoked salmon (however much you have available and feels good to add)
The night before you make this salad, soak your rice. This would also be a great recipe to use up leftover rice. Soak 2-1/2 cups of brown rice in 5 cups of warm water and 5 tablespoons of whey for at least 7 hours. Drain off the liquid and combine the rice, 4-1/2 cups of water, and a couple pinches of salt in a large sauce pan. Bring to a boil. Turn down heat. Cover. Allow to simmer for about 40 minutes. Check toward the end of cooking time to see if all the liquid has been absorbed. If so, fluff with fork, and allow to cool uncovered.
In a medium size bowl combine yogurt, mayo, chopped tomatoes, peas, green onions, grated and squeezed cucumbers, chopped hard boiled eggs, dill, parsley, curry, and lemon juice. Stir. Give it a taste. Add some salt and pepper. Taste again. Take another look through your fridge. Anything else you want to add? Go for it.
Combine sauce with the flaked smoked salmon and rice. Stir well. Add more yogurt/mayo if you’d like a saucier consistency. Try a taste. Adjust your seasonings. Top a salad. Fill a tortilla. Spoon into a bowl. Most importantly, ENJOY!