Brown Rice Salad

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Brown Rice Salad

 

 

2 Lebanese cucumbers

3 cups cooked brown rice, cooled

1 medium red onion, sliced thinly

3 stalks celery, washed, trimmed and sliced thinly on the angle

1/2 cup pickled ginger

50 g (1 3/4 oz) snow-pea sprouts, cut into thirds, discard bottom third

1/4 cup sesame seeds, toasted

1/3 cup olive oil

2 teaspoons sesame oil

1 lemon juiced

salt and cracked pepper

 

 

1. Slice cucumber longways down the centre, remove seeds with a

teaspoon and slice on an angle.

 

2. Combine cucumber in a large bowl with rice, add remaining ingredients.

 

3. Mix together oils, juice, salt and pepper in a small bowl. Drizzle

over salad, toss together with salad spoons to combine and coat salad

with dressing.

 

4. Serve in large presentation bowl.

 

 

Serves 4.