Brown Rice Salad
By: Chef Manju Malhi
HOW TO PREPARE
Wash, rinse and cook the rice.
When cooked, drain, rinse in cold water and allow cooling.
>Wash the other vegetables, de-seed the peppers and slice them thinly.
Cut the tomatoes into wedges. Mix all the prepared vegetables with the cooked rice.
In a bowl, squeeze the lemon, strain the pips out of the juice and mix it with the olive oil, salt and black pepper.
Peel and chop the garlic and add it to the above mixture.
Blend until smooth and pour on to the rice salad, stirring it gently to coat the ingredients.
225 gm long grain brown rice
- 1 red pepper
- 1 green pepper
- 4 spring onions, finely chopped
- 2 tomatoes
- 2 Tbsp fresh parsley, chopped
- 2-3 garlic cloves, chopped
- 1/2 Lemon
- 2 Tbsp Olive Oil
- Black Pepper