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Friday, October 12, 2012

Rice Salads

We have become huge fans of rice salads - especially whilst we went wheat/gluten free for 3 weeks in September. They are quick, easy and filling and you can add whatever takes your fancy!

Here are some of the creations I came up with.

Salmon salad rice
Dressed simply with EVO & lemon juice. A few tomatoes diced up, shallots, toasted pine nuts & all done :)

Sundried Tomato and Olive Brown Rice Salad

1 cup (250g) of Brown Rice (soaked overnight to make it easier to digest) then cooked in Thermie for 30 mins Varoma Speed 4.
200g Sundried tomatoes (cut into strips)
200g of Kalamata olives pitted
2 green shallots thinly sliced
2 tblsp toasted pine nuts
Dressing for Salad
2 tblsp lemon juice
1 tblsp Dijon mustard
1/2sp of minced garlic
2 tblsp extra virgin olive oil
Salt & pepper to taste
1. Make dressing and add to cooked rice with all other ingredients and mix well, season to taste (I Personally don’t add any more salt as the olives are salty enough) Serves 4 – 6 warm or chilled.
Would also be nice with grilled/BBQ chicken breast for a more substantial meal although this is very filling in itself!

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