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Brown Rice Salad

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Using brown rice gives this salad a nice crunchiness and bite feel. If you never have cooked brown rice, one thing is good to know: it is super easy!

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.

 

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