Remarkable Rice Salad

This is one of those dishes I like to make a double batch of and keep it on hand for a few days, using it as a side dish for whatever else I happen to be making. The first time I had it was on a sunny day at the La Jolla Beach and Tennis Club at a family picnic. The recipe was passed on to me from my husband's aunt, who brought it that day. I've modified it a bit, and I encourage you to try different dried fruits and nuts (raisins and pine nuts might be good.) Great the day of, even better the next day; a fantastic dish to bring to parties. I'm having mine tonight with veggie burgers and a glass of 2006 Pierre Boisson Meursault. And yes, my 2 year old loves this, too.

2 cups uncooked brown rice

1/2 cup pecans

1 cup dried cranberries

1 cup finely chopped flat leaf parsley

1 can hearts of palm, chopped

1/4 cup olive oil

Zest of 1 lemon

Juice of 1 lemon (or more, to taste)

1/2 teaspoon salt

1/2 teaspoon fresh ground pepper

Cook up the rice according to package instructions and transfer to a large bowl to cool. Once cooled, combine with remaining ingredients and chill in the refrigerator until ready to serve. It also happens to be fantastic at room temperature.

Serves 4-6

Vegan