Minted Rice Salad
1/2 Cup uncooked brown rice
1/2 Cup finely chopped red onion
1 medium bell pepper, deveined, seeded, and chopped
1/4 Cup fresh mint leaves
1/4 cup fresh parsley
1 clove garlic
1/4 cup toasted sunflower seeds
1 cup chicken stock
1/4 Cup olive oil
2 tablespoons white wine vinegar
Salt and black pepper to taste
In a small saucepan, bring the chicken stock to a boil.
Add the brown rice. Reduce the heat, cover, and simmer until the liquid is absorbed, about 40 minutes.
Transfer to a large bowl. Stir in the onion and pepper.
In a blender or food processor fitted with the steel blade, mince the mint, parsley, and garlic. While the machine is running, slowly add the oil and vinegar and process until well mixed.
Pour the dressing over the rice and toss. Season with the salt and pepper. Refrigerate to cool.
Garnish with the sunflower seeds and serve.