Brown Rice Salad With Field Roast Italian Sausage, Peppers, & Onions

4-4.5 cups of cooked brown rice  (In a hurry, I use 2 packages of Trader Joe's frozen microwavable brown rice)

4 Field Roast Italian Sausages, grilled - casings removed  (I did a light cooking oil spray before grilling)  Cut into 1/2 inch slices after grilling

2 Grilled Peppers (1 red, 1 green)  chop into 1/2 inch dice after grilling

4-6 grilled sweet onion slices, chop into 1/2 inch dice after grilling

1/3 cup Mori-Nu low-fat silken tofu (this was originally 1/2 cup of olive oil)  If you don't want to add the tofu--the recipe still works out well.
 

NOTE:  Non-tofu Option.  Soak 1/2 cup of raw cashews in 1/2 cup of water for 1 hour while preparing the recipe.  In a high-power blender (like a VitaMix--blend the cashews, water, lemon, juice, & salt just as you would the tofu.  I really like this option, especially when bringing this dish to a non-plant-based potluck.

1/3 cup fresh lemon juice (speed it up with Real Lemon frozen lemon juice, thawed, or Santa Cruz Organic 100% Lemon Juice, not from concentrate)

3 TBS. fresh minced parsley  (I often omit because I don't have it)

1/4 cup (or more) fresh shredded basil leaves

1 tsp. kosher salt

Fresh ground pepper to taste

Garnishes:  sliced radishes, oil-cured olives, fresh basil leaves  (I never bother)

1. Microwave the frozen rice--or cook the real thing--making enough for 4 to 4.5 cups.
2. Transfer rice to a large bowl and mix in cut up sausage, peppers, onions, basil, and parsley.
3.  Mix the tofu (See above: or the 1/2 cup of raw cashews soaked in 1/2 cup of water), lemon juice, & salt in a blender of Vita-Mix.  Add the fresh pepper after it's mixed.
4.  Mix dressing into rice/pepper/sausage mixture and adjust seasonings.
5.  Serve at room temperature or chilled. 
6.  Hope you have left-overs.  It makes a wonderful lunch.
7.  Serves 4-6