Wednesday, January 8, 2014

Brown Rice Salad

Brown Rice Salad
8 Servings
1 tablespoon olive oil
2 garlic cloves, finely chopped
1 onion, finely chopped
½ bell pepper (any color), finely chopped
1 cup cabbage, finely chopped
1 carrot, finely chopped
½ tomato, finely chopped
½ teaspoon ginger, finely chopped
1 teaspoon sea salt – divided
½ teaspoon crushed red chili peppers
2 cups cooked brown basmati rice
1 tablespoon lemon juice
1 tablespoon sesame seed oil

Heat oil in a pan; add garlic and onions and sauté until onions are translucent.
Add all of the remaining vegetables and ginger; sauté on high flame continuously for 2-3 minutes. You want the vegetables to be crisp and not soft
Add ½ teaspoon salt and crushed red chili peppers mix well.
Add the cooked rice, lemon juice and oil then mix thoroughly.
Transfer rice to a large bowl and refrigerate until salad is cold.

You can add red and yellow bell pepper, mushrooms, spring onion, cauliflower, broccoli or corn. It is your choice.

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