Basmati Rice Salad

It was record-breaking hot last week here in Vancouver - 37 °C in the afternoon in late May. It just reminded me of the weather in Florida. Everything is so dry. My whole skin, everything was dried out.

Even my appetite was dried out too. Both me and my husband were just too hot to eat! Gotta made something summery to stimulate appetite.

(serves 4)
Ingredients:
1 1/4 cup basmati rice
2 cups water
2 roma tomatoes, seeded and chopped
1 cup cooked and chopped sausage (any type)
1 cup chopped broccoli florets
2 cup mushroom, sliced
2 tbsp dried cranberries
2 tbsp chopped fresh mint
2 tbsp chopped fresh oregano
1/2 cup chopped fresh parsley
1/2 cup extra virgin olive oil
Juice from 1 lemon
Salt and pepper to season

Directions:
Combine rice and water in a small saucepan. Bring to a boil over medium-high heat, stirring frequently. Boil 5 mins or until water level falls just below rice. Cover, reduce heat to low, and cook 10 mins. Remove from heat, let stand, covered, 10 mins.

In a fry pan, stir fry the broccoli with olive oil for 5 mins. Set aside.

Put in mushroom, stir fry with olive oil for 3 mins. Set aside.

Make dressing by mixing extra virgin olive oil and lemon juice. Season with salt and pepper.

Spoon rice into a big salad bowl. Stir in tomatoes, sausages, dried cranberries, broccoli, mushroom and herbs. Pour in dressing. Toss well to combine. Serve at room temperature.