6 side-dishes
Chill before serving.
1 14 1/2-oz (400 ml) organic vegetable broth
1 cup (240 ml) cooled, cooked rice
10-oz (300 ml) asparagus, cut
3/4 cup (180 ml) organic peas
1/3 cup (80 ml) organic pecans
1/4 cup (60 ml) each: cilantro or parsley and seaweed
3 sliced onions
4 Tbs. (60 ml) olive oil
1/3 tsp. (1,5 ml) lemon zest from organic lemon
3 Tbs. (45 ml) organic lemon juice
3 Tbs. (45 ml) plain organic yogurt
1/4 tsp. (1 ml) white pepper
3 cups (720 ml) organic spinach or mix lettuce
organic lemon wedges
seaweed
1. Combine cooled rice, vegetables, nuts, spices, and onions in a bowl.
2. In another bowl, combine oil, lemon zest and juice, yogurt, pepper.
3. Pour over the rice mixture.
4. Cover, chill.
5. Serve on a plate of spinach or mix lettuce leaves.
6. Garnish with lemon wedges, topped with seaweed.
