Serve this recipe for Herbed Brown Rice Salad as a side dish or a light lunch

Ingredients
1 cup uncooked Spekko brown rice
½ tsp salt
2 cups water
cup of fresh mint leaves (20g), chopped
heaped cup of Italian flat leaf parsley leaves (35g), chopped
1 mild red chilli, deseeded and finely chopped
6 tbs extra virgin olive oil
3 tbs fresh lemon juice
1 clove garlic, minced
two rounds of feta cheese (100g)
1 English cucumber
1-1.5 cups of julienned raw beetroot (Woolworths sells handy small packets of it)
3 figs, quartered (optional)
¼ cup pomegranate seeds
edible flowers (optional)

How to
Cook the rice with ½ teaspoon salt in 2 cups of water until done. Allow to cool completely. (Leftover rice works a treat here). Add the herbs to the rice. Whisk together the lemon juice, olive oil, chilli and garlic. Drizzle half of it over the rice and herb mix and toss through to coat.

Tumble the rice on a large platter, crumble over the feta and the beetroot and mix in gently, taking care not to break up the feta too much. Use a vegetable peeler to peel half of the cucumber lengthways. Artfully arrange the cucumber ribbons on the platter, and dot with the figs and the pomegranate seeds. Pour over the rest of the lemon-chilli vinaigrette. Dress with edible flowers if using.

Recipe by Lizet Hartley, courtesy of Melkkos & Merlot, a bilingual blog about food.

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