I came back this morning from walking the dog crew on what turned into a hot and windy day, and improvised this salad. I loved it - the tomato, basil, and mint are Fargo-grown, and the other ingredients were in the fridge. The pistachio nuts and rice make this a satisfying meal, but it would be wonderful in a smaller portion next to grilled tofu, eggplant, or other roasted vegetables.
Rice Salad with Grapes and Pistachios
1 cup brown basmati rice (cooked and chilled)
10 or so seedless green grapes, halved or diced
1 Roma tomato, diced
1 1/2 tbsp. capers (these were packed in a balsamic vinegar brine)
1/2 cup pistachios, lightly toasted
1/2 cup fresh basil leaves, thinly sliced
1/4 cup fresh mint leaves
1 tsp. balsamic vinegar
1/2 tsp. ground cumin
1 tbsp. olive oil
1/4 tsp. salt
ground black pepper to taste
1. Mix it all up and enjoy. I had raw pistachios which I toasted for about 10 minutes over low heat in a dry frying pan. I let them cool a bit before adding to the salad.