Fennel Rice Salad

This salad is a nice one for the fall, since it features fennel and pumpkin seeds. I like it on its own as a vegetarian main course (you can add some chopped hard boiled egg or crumbled raw cheese for additional protein) , or you could serve it alongside a meat dish such as Roast Chicken.

To easily make a batch of tasty cooked brown rice, combine 1 cup brown rice with 2 � cups water or homemade chicken stock (you could also use vegetable broth) in a 3-quart saucepan. Bring to a boil, stirring once. Cover with a tight fitting lid, and then reduce the heat and simmer for 45 minutes. Remove from heat and let stand, covered, 5-10 minutes longer before serving.

For optimal digestion, you may want to soak your rice for several hours in water before cooking. Drain off the soaking water and cook in fresh water or mineral-rich stock.

Fennel Rice Salad with Pumpkin Seeds
8 cups mixed baby greens or baby spinach
1 bulb fennel, cleaned well and chopped
2 tomatoes, chopped
2 cucumbers, chopped
2 carrots, chopped
1 cup pumpkin seeds, toasted in a dry skillet for 1 minute (stir frequently and be careful they don�t burn); or use candied pumpkin seeds.
2 cups cooked brown rice (see above)
Pinch of Himalayan or sea salt

Directions:

Mix all ingredients in a large salad bowl. Dress with 4 Tb. olive oil and 2 Tb. raw apple cider vinegar, homemade herbal vinegar, fresh lemon juice, or balsamic vinegar. Serves 2-4 depending on whether it is a side dish or a main course.

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