Brown Rice Salad
Recipe courtesy of Emily Bollinger. Photo courtesy of Sarah W.
Ingredients
- 1cup brown rice
- 1 large continental cucumber, diced
- 2 tomatoes, diced
- 1 red capsicum, diced
- 1 yellow capsicum, diced
- 1 avocado, diced
- ¼ cup dried cranberries, roughly chopped
- ¼ cup almond, roughly chopped
- 1 bunch coriander, roughly chopped
- 1 bunch mint, roughly chopped
- ¼ cup lemon juice
- ¼ cup olive oil
- ¼ cup tamari (for gluten free) or soy sauce (contains gluten)
Directions
Step 1
Bring a medium pot of water (at least 6 cups) to the boil. Add brown rice and boil for 30 minutes. Strain, return rice to pot, cover and let sit for ten minutes.
Step 2
Chop all the vegetables, herbs, nuts and cranberries and add to a large bowl. When rice has cooled gently fluff with a fork and add to vegetables.
Step 3
In a small jar combine oil, soy and lemon juice and shake well to combine. Pour over salad and gently toss.
Step 4
Serve with extra cranberries and almonds as a garnish.
Ingredients
- 1cup brown rice
- 1 large continental cucumber, diced
- 2 tomatoes, diced
- 1 red capsicum, diced
- 1 yellow capsicum, diced
- 1 avocado, diced
- ¼ cup dried cranberries, roughly chopped
- ¼ cup almond, roughly chopped
- 1 bunch coriander, roughly chopped
- 1 bunch mint, roughly chopped
- ¼ cup lemon juice
- ¼ cup olive oil
- ¼ cup tamari (for gluten free) or soy sauce (contains gluten)