2-4 cloves garlic; crushed
1/2 teaspoon sea salt
pinch fresh ground black pepper
2 Tablespoons white wine vinegar
4 Tablespoons extra virgin olive oil
6 cups fresh vegetables; cut to bite-sized pieces
I used what I purchased at the farmers market yesterday; pattypan squash, poona kheera cucumber, tomato and 1/2 red onion
2 Tablespoons leaves of fresh lemon basil (or 2 Tablespoons fresh basil and 1/2 teaspoon lemon zest)
Combine cooked rice and urad with garlic, salt, pepper, vinegar and olive oil. Place in refrigerator for at least 2 hours to chill and marinade. Combine all ingredients, mixing till vegetables and basil are well distributed.
*To cook brown rice: soak brown rice for at least 1 hour in water, drain, rinse, drain and combine with 1 1/2 cups water in a medium pot. Bring to a boil, reduce heat to simmer with lid on till all water is absorbed- 20 minutes.
**To cook whole urad: soak urad for at least 6 hours in water, drain, rinse, drain and combine with 4 cups water in a medium pot. Bring to a boil, reduce heat to simmer with lid on till tender- 30-40 minutes.