Yield: Yields about 6 cups.
Servings: six to eight.
Cooking brown rice by the pasta method is quick and results in tender, separate grains with a nice chewy bite. The golden raising in the dressing give this dish a hint of sweetness.
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I make lunch for the ladies in my office (four of us total) and this was a hit with everyone. I did not serve with shrimp, but alongside a tossed green salad with homemade vinaigrette. A perfect, light lunch for the weekday!
This is a fabulous salad with many delicious and complex flavours and textures. I love the tangy slightly sweet dressing and the pistachios and basil take it over the top. I've made it several times for six as well as two with leftovers. I think that next time, for some variety, I will try a wheatberry or faro grain to replace the rice. Yum
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