Winter brown rice salad

Brown rice is the only food that no one is allergic to. We get Massa Organic from the farmer's market in Chico.

One cup brown rice. Almost two cups water.
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon cayenne or to taste
1/2 inch fine chopped ginger or a tablespoon of powder.
1 fine chopped large garlic clove.
Two tablespoons vegetable oil.
1/2 teaspoon salt or to taste.

Toss into the 6” oval roaster and in the oven in the winter position with the reflector for two and a half hours.

While cooking mix half a lemon juice with equivalent quantity vinegar. I use Four Monks white wine distiled vinegar from San Francisco. Its the same vinegar that goes in the spray bottles for all the cleaning.
Add one teaspoon sugar and half a teaspoon salt. Mix.
Chop one half red onion into half inch strips about an 1/8” wide.
Mix in the marinade for at least an hour. Turn over every fifteen minutes.

When the rice is done fluff and add
Handful of carrots chopped into 1/8” cubes
Handful radish chopped small
Handful of chopped cilantro
fine chopped chili if available and to taste
Spoon the onions carefully on top then add a couple of teaspoons of the lemon vinegar marinade to taste.

Mix well.