Brown Rice Salad

Cooking time:

Brown rice takes about 30 to 40 minutes to cook and get soft. Using a pressure cooker reduces the cooking time, bring up to full pressure, reduce heat but let it cook on pressure for about 5 minutes, turn off the flame and let it rest for another 5-10 minutes till all the pressure is gone.   

Tip: cook the double amount of brown rice, use half of it for a hot meal and put half in the fridge to make this brown rice salad the next day. So you cook ones and get 2 different meals out of it.

Basic Ingredients:

• 1 cup brown rice, rinsed in water 
• 2 1/4 cups water
• 1 tsp salt
  

Secondary Ingredients 'Mediterranean':

• 1 bunch spring onions, washed and chopped, use also the dark green parts
• sunflower seeds > roast them in a pan, without oil
  
• capers
• fresh chopped veggies: cucumber chunks, tomatoes large-diced
• 1-2 bunches parsley, washed and chopped 
• lots of fresh herbs: parsley, chives, marjoram, chopped
• 2 tbs Tahini (mix the Tahini with 2 tbs of water)

Secondary Ingredients 'Italian':

• 1 bunch spring onions, washed and chopped, use also the dark green parts
• 2/3 cup Olives, pitted, chopped in pieces
  
• 1 pound ripe tomatoes, large-diced
• 1 cup basil, washed and chopped
  

Secondary Ingredients 'Greek':

• 1 bunch spring onions, washed and chopped, use also the dark green parts
• 2/3 cup Olives, pitted, chopped in pieces
  
• 1 pound ripe tomatoes, large-diced
• 1 cup feta cheese, diced in small cubes
  

Secondary Ingredients 'Persian':

• 1 bunch spring onions, washed and chopped, use also the dark green parts
• 2/2 pound cucumbers, diced
  
• 1/2 pound ripe tomatoes, diced
• 1 cup fresh tarragon, washed and chopped

Secondary Ingredients 'Californian':

• 1 bunch spring onions, washed and chopped, use also the dark green parts
• 2/3 cup Olives, pitted, chopped in pieces
  
• 1/2 pound ripe tomatoes, large-diced
• 2 avocados, diced 
• 1 - 2 bunches parsley, washed and chopped
  

Dressing:

• 1 lemon, juice, fresh pressed
• 1/4 cup olive oil
• 1 tsp salt
  
• pepper to taste
  

Directions

Bring the water to boil, add the rice, add the salt.

Bring to a boil again, then cover and let it simmer for 30 to 40 minutes until the rice is tender.

Put the rice in a salad bowl and let it cool out.

Add the choice of secondary ingredients.

Then add the lemon juice, olive oil and salt and mix it all well.