Brown Rice & Vegetable Salad Recipe

Step 1

Cook the onion & garlic in the olive oil until soft & golden. Stir in the rice until coated evenly with the oil. Add the stock, salt & turmeric. Bring to a boil & simmer for about 40 minutes. The rice should be tender & all the liquid absorbed.

Step 2

While the rice is cooking, prepare the vegetables. Cut the beans into small chunks. Cook in boiling salted water until tender (I'd prefer to steam them). Drain well.

Step 3

Cool the rice & vegetables & mix together with the bell pepper. Stir in half the nuts & place in a serving bowl. Sprinkle with the remaining nuts. Serve with an oil & vinegar dressing if liked.

Mary Norwak, "Grains, Beans & Pulses"

Things You'll Need

  • 1md Onion, finely chopped
  • 1ea Garlic cloves, crushed
  • 2oz Olive oil
  • 8oz Long-grain brown rice
  • 3/4pt Vegetable stock
  • 1ts Salt
  • 1/2ts Turmeric
  • 8oz French beans
  • 4oz Peas, fresh or frozen
  • 4oz Corn, fresh or frozen
  • 1ea Red bell pepper, chopped
  • 4oz Peanuts -=OR=- cashews

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