Elegant Brown Rice & Lettuce Luncheon Salad

One Cup of Cooked Brown Rice, a Few Soft Adzuki Beans, a Diagonally-Sliced Carrot and 1/4 of a White Onion Sautéed in Coconut Oil , Resting on a Bed of Chopped Little Gems Lettuce by Tanimura & Antle: a Nutritious Luncheon Salad, Dressed with Home-Made Red Chile Oil* and a Little Soy Sauce

Below, a photo from earlier this year of Little Gems Sweet Lettuce by California’s Venerable Tanimura & Antle Farms

*M-J’s Original Red Chile Oil

One cup of liquid (room-temp) coconut oil, safflower or peanut oil

One half-cup of red pepper flakes or crushed, dried chiles

One or two tablespoons of cayenne pepper (optional)

Two tablespoons of soy sauce (this liquid will help reconstitute and soften your dried chiles (chillis) or red pepper flakes.)

Mix ingredients together and keep at room-temperature in a sealed jar.