Brown rice salad

Brown rice salad

By
From
Mr & Mrs Wilkinson's How it is at Home
Serves
2
Photographer
Patricia Niven

MR: As a kid, Mum’s brown rice, tuna and corn was, well, sorry Mum ... horrible. Luckily it didn’t put me off brown rice completely though, which is just as well as it is now a go-to ingredient in our home, whether served up as a side or made into a simple, delicious salad like this. This is a great one to pop into containers and take to work for lunch – to bulk it out throw in some cooked broccoli, zucchini, Asian greens or pumpkin, or even some raw carrot.

Ingredients

Quantity Ingredient
150g brown rice
200g left-over roast chicken meat, chopped
100g kimchi, chopped (optional)
1 tablespoon extra-virgin olive oil
1 tablespoon soy sauce
chilli sauce, to serve

Method

  1. Rinse the rice under cold water then place in a saucepan together with 1 litre water. Bring to the boil, then reduce to a simmer and cook for 20 minutes, or until tender. Strain, then transfer to a bowl together with all the remaining ingredients and mix together well. Divide between bowls and serve.

A NOTE ON ETHICAL AND SUSTAINABLE MEAT FROM MATT ...

  • The unfortunate reality of life is that we all die and that animals have to die for us to eat them. So, surely, if we are to eat something, we should want it to have the best life it can until death. This is one of the two main reasons I choose ethical meat. The other important factor for me is that the meat that I have tried that has been raised in this way tastes so much be er because those who work in this area show their love in every aspect of their business – from choosing the right pasture, rearing and breeding, to the transportation and kill process and, finally, the butchery and delivery of the final product. They know every step of the chain in their business and that’s why I support local farmers direct from the source (and in doing so I have gained some amazing knowledge and friends).

    When it comes to sustainable, ethically sourced meat (and fruit and veg too for that ma er) the question of price o en comes up. All I am going to say is that a kilo of quality meat can set you back from $14 for, say, mince to $45 for prime steak, while a kilo of Mars bars will cost you $37. Go figure. My best advice would be to buy from someone you trust and do your research, asking questions of your food providers not just at the butcher’s or the market but also at the cafes and restaurants you go to, wherever you get your food from. Get the answers and then make your choice – it’s how we live our lives at home and at work. For more on this, check out the sustainable table website (www.sustainable.org.au) and head to the Hungry For Info section to learn more.
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