Source: Enlitened Kosher Cooking by Nechama Cohen

Crunchy broccoli and tender rice with a red wine vinegar dressing.

Servings

1 Bouillon, chicken, sodium free, instant packet
2 cup cold water
0.5 cup Rice, brown, long grain, dry
0.5 cup Rice, wild, dry
1 cup Broccoli, florets, select, frozen , defrosted and drained
1 Onion, red, fresh, small, whole , peeled and chopped
1 small red bell peppers , seeded and diced
0.5 cup red wine vinegar
1 tbsp olive oil
3 medium garlic cloves , peeled and crushed
0.12 tsp black pepper , freshly ground
0.5 cup chopped parsley
2 tbsp sweetener (sugar substitute) (equal to 2 tablespoons of sugar)
2 tbsp cold water
0.12 cup slivered almonds (optional )
0.5 red onion , peeled and sliced into rings (optional)

1 Mix bouillon or soup powder with 2 cups of water in a medium saucepan. Bring to a boil and add rice.
2 Reduce heat, cover and simmer for about 45 minutes, until rice is tender and all the water is absorbed. Toss with a fork and keep covered until cool.
3 Place the broccoli, onion, and red pepper in a bowl and mix with the rice.
4 In a measuring cup or jar, combine dressing ingredients. Pour on the salad and toss.

Line a platter with the lettuce leaves. Top with the salad, then sprinkle with almonds and lay out the onion rings. Cover with plastic wrap and refrigerate several hours before serving.