Today we’re sharing a recipe from the Blue Zone of Loma Linda, California: a delicious, Mediterranean-inspired brown rice salad, adapted from a cookbook series that has been in print for over 100 years by the National Auxiliary of Loma Linda University.

This one-bowl meal is perfectly seasoned with Blue Zones staples like turmeric, olive oil, and parsley, a very easy to whip up with fresh or leftover rice. Either way, cooling rice after cooking promotes health by increasing the amount of resistant starch it contains. (Resistant starch is a carbohydrate that resists digestion in the small intestine, like fiber. Instead, it ferments in the large intestine like a prebiotic and feeds good bacteria in the gut.)

INGREDIENTS

⅛ teaspoon turmeric

¼ teaspoon salt

1 tablespoon lemon juice

2 teaspoons olive oil

2 Persian cucumbers, sliced or diced

½ red bell pepper, cored and sliced or diced

3 black pitted olives, diced

2 teaspoons pine nuts (can substitute other chopped nuts)

1 tablespoon fresh parsley, minced

1 cup cooked and cooled brown rice

DIRECTIONS

In a small bowl, whisk together turmeric, salt, lemon juice, and olive oil.

In a large bowl, mix dressing with all other ingredients except for rice.

Add rice and toss to combine well.

If needed (if using new rice), chill in refrigerator for 1-2 hours before serving.

Enjoy!