Brown rice and rainbow veggie salad
A quick and easy lunch recipe. The brown rice is a great choice if you’ve done a lot of exercise and need to refuel your glycogen levels. This is a perfect salad for me after a long bike ride. This salad keeps well without the dressing and so is perfect to make ahead for lunch boxes.
ingredients
serves 2
120g uncooked brown rice
1 red pepper
1/2 cucumber
100g black pitted olives
1/2 red onion
12 cherry tomatoes
100g feta cheese
2 large handfuls of spinach or salad leaves
Dressing
3 tablespoon extra virgin olive oil
1 tablespoon apple cider vinegar
1/2 teaspoon Dijon mustard
1 tablespoon chopped parsley
method
prep time: 45 mins
To cook the brown rice add to a pan with double the amount of cold water and a small pinch of salt. Bring to the boil, add the lid and lower heat really low so that brown rice steam cooks.
The rice is ready when the water has evaporated.
While the rice is cooking chop all the ingredients and add to a salad bowl.
To make the dressing chop the herbs very finely and add to a jar with the rest of the ingredients and shake well.
When he rice is cooked add to the salad bowl and top with the dressing.
the health boost tip
Brown rice is a great source of dietary fibre as well as B vitamins and magnesium.
Download a printable version here
