Pilaf salad

Cook couscous or brown rice in veggie stock in a 2:1 ratio.

Saute vegetables with garlic and oil as desired:

mushrooms
sweet onions
zucchini
celery

Mix the veggies with the grain. Mix in dried fruit and toasted nuts to finish.
dried cranberries
dried apples
toasted almonds
cinnamon pecans

Mayo clinic recipe (divide into six servings)

1 cup brown rice (yields 3 cups cooked)
2 cups veggie stock
3 cups mushrooms (18 medium)
1.5 cups sliced sweet onions
3 tbsp toasted and chopped pecans
24 dried apricot halves OR 1 cup dried apple

Carbs: 9
Veggies: 6
Fats: 3
Fruits: 3


Serve over a bed of lettuce and drizzle with a bit of sweet dressing.

½ cup minced red onion
2 tsp mustard (or 1 tsp dry mustard)
1 ½ tsp salt
¾ cup sugar
½ cup red wine vinegar
1 cup veggie oil

Blend dressing ingredients until it’s a nice pink color.

For a less sugary dressing, try

1/4 cup veggie oil
2 tbsp red wine vinegar
2 tbsp sugar
1/2 tsp dill weed
1/8 tsp garlic salt
1/8 tsp onion salt
1/8 tsp pepper
1/8 tsp dry mustard