Brown Rice Salad

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.

Brown Rice Salad

from 5 ingredients 10 minutes page 76.
serves 2

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. It can be made ahead and refrigerated until needed, which makes it ideal for both entertaining and for packed lunches.

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

1. Combine lemon juice with 4 tablespoons extra virgin olive oil. Season.

2. Add in rice, onion (if using), parsley and mint and toss to combine.

3. Taste, season and serve.

Variations

carnivore – stir through some cooked chicken or canned chicken. Great side salad to serve with roast beef or lamb.

paleo / grain-free – replace brown rice with 1/4 head cauliflower finely grated using your food processor.

more complete meal – to turn it into more of a meal on its own, just add a handful of almonds, a few hard boiled eggs or even some good quality tinned tuna in oil.

different grains – cooked quinoa is lovely but any cooked grain or legume can be used. Such as white rice, farro, barley, lentils, chickpeas or white beans.

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.

Waste Avoidance Strategy

brown rice – keep it in the pantry.

red onion – keeps in the pantry for months. Can be frozen (chop first for easier defrosting).

flat leaf parsley – tends to be the most long lasting of the leafy herbs. Should keep for a few weeks in the fridge if wrapped in a plastic bag. For longer periods pop it in the freezer – it will wilt but will still be useable in this dish.

mint – best to use for another meal. leaves can be frozen but will wilt when defrosted so not ideal. Alternatively make a mint oil by packing washed and dried leaves in a clean dry glass jar and covering with extra virgin olive oil use mint oil to serve with lamb, chicken or fish.

Leftover Potential

Excellent. Will keep in the fridge for a few days.
Great as a prepare ahead salad.