Brown Rice Salad

video password: SYDD [case sensitive]

note: There’s an error in the video. I refer to the first bunch of herbs as parsley but it’s actually mint. Apologies for any confusion. Also note that the quantities in the video are less than the recipes below.

From ‘5 Ingredients 10 Minutes’ Print Book page 76
serves 8 – 10 as a side

This salad is a permanent staple in my house. It’s wonderfully versatile. This is my most simple version, and if the truth be told, it’s also my favourite. The wonderful freshness of the herbs, makes it the perfect side to balance the heavy meat and potatoes fest.

If I’m in a hurry I use pre-cooked rice from the supermarket. But it’s also great to have a stash of cooked brown rice in the freezer that you can quickly defrost.

4 tablespoons lemon juice
2 cups cooked brown rice, chilled
1/2 small red onion, finely chopped
1 large bunch flat leaf parsley, leaves chopped
1 large bunch mint, leaves picked & torn

1. Combine lemon juice with 1/2 cup extra virgin olive oil. Season.

2. Add rice, onion, parsley and mint. Toss to combine.

3. Taste and season.

Quantities for Different Serving Sizes

Serves 4 as a side
2 tablespoons lemon juice (4 tablespoons oil)
1 cup cooked brown rice, chilled
1/4 small red onion, finely chopped
1/2 bunch flat leaf parsley, leaves chopped
1/2 bunch mint, leaves picked

Serves 18- 20 as a side
1/2 cup lemon juice (1 cup oil)
4 cups cooked brown rice, chilled
1 small red onion, finely chopped
3 bunches flat leaf parsley, leaves chopped
2 bunches mint, leaves picked

Prepare Ahead

This salad will keep in the fridge for a few days, although it’s at it’s freshest and greenest on the first day.

So feel free to make in advance and refrigerate until you’re ready to serve.

Variations

nil

Problem Solving Guide

too dry – drizzle with a little extra virgin olive oil and a little more lemon juice. You might have too much rice in there.

too oily – an excess dressing problem or not enough rice. Toss through a little more bread to soak up the oil and then get rid of it.

Leftover Potential

Excellent. Will keep in the fridge for a few days.

Toss in some shredded leftover turkey and serve as a leftover lunch with a big dollop of cranberry sauce. Or use as a filling for a wrap.