Tip: The photo shows this recipe made with brown rice. Alternatively, you might enjoy farro, barley or quinoa.
1 – 2 cups cooked and chilled brown rice*
4 cups broccoli florets and stems
½ cup red onion
2 celery stalks
1½ cups seedless red grapes
1 cup Trader Joe’s Sesame Honey Almonds (toasted sliced almonds if TJ’s not available)
¾ cup mayonnaise
1 Tbsp red wine vinegar
1 tsp coarse or Dijon mustard
*Cook brown rice (or alternative grain) according to package directions and chill. This can be done a day or two ahead, if desired.
Thoroughly wash and dry all vegetables and grapes.
Peel broccoli stems to remove coarse outer layer; cut florets and broccoli stems into bite-size pieces. Blanch for 30-60 seconds in boiling water and drop in ice water to stop cooking. Drain thoroughly and pat dry before using.
Dice red onion.
Use vegetable peeler to remove strings from celery; cut across stalks for thin slices.
Cut grapes in half.
Coarsely chop Honey Sesame Almonds.
Whisk mayonnaise, vinegar and mustard together in large salad bowl. Add broccoli, onion, celery and grapes. Toss gently with dressing. Add chilled brown rice (or your choice of grain) and mix lightly. Refrigerate for at least ½ hour. Add chopped almonds into salad just before serving.