My Glorified Rice Salad

Glorify the Lord with me;
Let us exalt His name together. Psalm 34:3 (NIV)

Contemplating a way to celebrate the 4th of July from our pop-up camper while serving something yummy our special diets could handle, I remembered this old favorite from church potlucks. I couldn’t quite find the perfect recipe, so I made modifications and came up with My Glorified Rice Salad. It is gluten-free, dairy-free, no added sugar and seems to agree with our mold-affected tummies. I hope you will enjoy this healthier version at your next summer picnic. God bless you and God bless America and may His name be glorified in all the earth!

Ingredients:

1 1/2 cups uncooked organic jasmine rice
1 – 20 oz. can crushed pineapple with juice, organic if you can find it, chilled
1 – 13.5 oz. can organic coconut cream, chilled
1-10 oz. bag frozen organic sweet cherries
1 cup frozen organic blueberries
1 cup organic walnuts, chopped
10 droppers liquid stevia.
2-4 bananas, sliced

Directions:

Put rice in a pot on the cook-stove with 3 cups water and a dash of salt. Cover loosely and bring to a boil. Turn down heat and simmer for approximately 15-20 minutes until all the water is absorbed. Remove rice pot from heat, fluff with fork, and allow to cool. Add the crushed pineapple, coconut cream, sweet cherries, blueberries, walnuts and stevia. Mix gently, cover and refrigerate. Just before serving, add the sliced bananas and stir again. Decorate with extra cherries or blueberries. You may substitute other fruits you have on hand. Happy celebrating!