Brown Rice and Vegetable Salad Recipes

Ingredients :

1 medium onion

1 garlic clove

50 g butter

225 g long grain brown rice

450 ml stock or water

1 tsp salt

1/2 tsp turmeric

225 g French beans

100 g shelled peas (fresh or frozen)

100 g corn kernels (fresh or frozen)

1 red pepper

100 g slated peanuts or cashew nuts

1. Chop the onion finely and crush the garlic.
2. Cook in the butter until soft and golden.
3. Stir in the rice until coated with the fat.
4. Add the stock or water, salt and turmeric.
5. Bring to the boil and then simmer for about 40 minutes until the rice is tender and the liquid has been absorbed.
6. While the rice is cooking, prepare the vegetables.
7. Cut the beans into small chunks.
8. Cook beans, peas and corn in boiling salted water until tender, and drain well.
9. Remove seeds and membrane from the pepper.
10. Chop the flesh.
11. Cool the rice and vegetables and mix them together with the pepper.
12. Stir in half the nuts and place in a serving bowl.
13. Sprinkle with remaining nuts.
14. Serve with an oil and vinegar dressing if liked.

A colorful salad which makes a pleasant summer meal, or which may be served with meat, poultry or fish.

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