Summer has started, the Fourth of July is this weekend and… can you smell that, runners? No, it’s not the smell of your running socks, it’s the smell of barbecues and picnics!
No need to stress this season when you’re invited to your next potluck, because we’ve got you covered with another runner-friendly recipe straight from the Brooks Beastro. This brown rice salad with orange ginger dressing is simple enough for you to whip up after a run and tasty enough to keep bellies full and happy all summer long, even for the most health-focused runners. The brown rice gives you a ton of good carbs to stay fueled for your next run and the addition of edamame beans makes this meal a source of complete proteins.
Brooks Beatro Chef Conni Brownell shares this runner focused recipe, inspired by the Cozy Apron’s Asian-Style Brown Rice Salad (pictured) below.
Brown Rice Salad with Orange Ginger Dressing
- 1 cup orange juice
- 2 cloves garlic-smashed with a knife
- 5-6 slices fresh ginger-smashed with a knife
- ¼ cup rice vinegar
- 1 small shallot-minced
- 1 tablespoon honey
- 2/3 cup olive oil
- Salt to taste
In a sauce pan combine orange juice, garlic and ginger. Bring to a simmer and let reduce to about 1/3 of a cup. Strain and place in blender along with vinegar, shallot and honey. Blend till smooth, then slowly add olive oil while blender is running until well combined. Add salt to taste and set aside.
- 2 cups cooked brown rice
- 1 large carrot-sliced thin
- 1 English cucumber-sliced thin
- 3-4 green onions-sliced thin
- 2 ribs celery-sliced thin
- Zest of 2 oranges
- 12 oz. edamame-cooked according to package directions and cooled
Toss all ingredients except peanuts with dressing, top with peanuts, enjoy! Yummmm.
What dish are you bringing to share with runners at your next potluck? Let us know in the comments.