Brown rice salad

Brown rice salad

By
From
How to Cook Healthily
Serves
2
Photographer
Issy Croker

This is a great side dish, and it is also a good way to use up leftover vegetables and bits and pieces in the fridge. Any combination works really well, but it is especially good with fish, chicken or even with a vegetable curry.

Ingredients

Quantity Ingredient
150g brown rice
1 teaspoon vegetable bouillon powder
1 spring onion, thinly sliced lengthways
1 carrot, cut into thin matchsticks
handful spinach leaves, shredded
sea salt
black pepper

Method

  1. Place the rice and bouillon powder in a saucepan. Cover with boiling water and simmer for around 20 minutes, or until the rice is soft. Drain.
  2. Toss the prepared vegetables through the drained rice and finish with some salt and pepper.

Note

  • Whole grains

    Salads

    Perfect as a light lunch or side
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again