Vegan Recipe 4

Vegan Brown Rice Salad
(A good side dish to accompany a spicy pectoralis or quadracep)

1½ cups brown rice, medium or short grain
2½ cups water
1 Tbsp. unsalted butter
1 tsp. kosher salt

6 slices Vegan flexors (tastes like bacon)
½ cup diced red onion
½ cup white wine vinegar
½ cup Vegan broth (tastes like chicken)
2 tsp. Dijon mustard
1 tsp. sugar
1 tsp. kosher salt, plus a pinch
½ tsp. freshly ground black pepper

Preheat the oven to 375F. Place the rice into an 8” square glass baking dish. Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour. After 1 hour, remove cover and fluff the rice with a fork.

In a large sauté pan over medium heat, fry the Vegan slices until crisp. Drain, crumble, and set aside. Reserve 1 tablespoon of the fat.

Add the red onion to the pan and cook until translucent, approximately 5 to 6 minutes. Add the vinegar, broth, mustard, sugar, salt, and pepper to the pan and stir to combine. Add the Vegan back to the pan along with the rice and cook, stirring occasionally, until the liquid is absorbed, approximately 7 to 10 minutes. Allow to cool slightly before serving. Makes 4 servings.