On the weekend just gone I was given a recipe that was gluten-free (for family member who has an intolerance) to take to a BBQ for brown rice salad. I’ve made rice salads in the past but nothing compared to this one, it was amazing!
It takes a bit of prep time but it’s cheap, healthy, our 20 month old absolutely loves it and it will be a once a week meal for us from now on.
Brown Rice Salad:
1 Cup brown rice
1 3/4 Cup water
1 Onion fried
1/4 Cup Soy Sauce (I used dark)
3 Spring Onions, including all the green
1 Red or yellow Pepper/Capsicum
1/2 Cup Sultanas, rinsed in hot water and drained
1/2 Cup of dry toasted seeds (pumpkin, sesame & sunflower)
1/4 Cup Olive oil
1 Tablespoon Lemon juice
1 Clove of Garlic,minced
1 Teaspoon grated root ginger
1 Teaspoon honey
Ground black Pepper to taste.
Combine all the dressing ingredients in a jar and shake to combined.
Instructions for the rice-
1. Simmer rice in the water in a covered pot for 30-45 minutes, until water is all gone and rice is soft.
2. Add the Soy sauce and fried Onion to the rice then let the rice cool for at least 2 hours or overnight,
3. Add the remaining ingredients, toss in the dressing and presto all done.
I also added a grated Carrot to the rice and think you could be bit adventurous with this dish to get some more vege’s in there for your kids.
I’m making this again tonight so will post a photo for you all.
Let me know if you try it and your thoughts or feel free to share your healthy go to recipes.