Brown Rice & Vegetable Salad
Yield
4 servingsPrep
20 minCook
40 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
finely chopped |
|
| 1 | each |
garlic cloves
crushed |
|
| 2 | ounces |
olive oil
|
|
| 8 | ounces |
brown rice
long-grain |
|
| ¾ | pint |
vegetable stock
|
*
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
turmeric
|
|
| 8 | ounces |
french beans
|
* |
| 4 | ounces |
green peas
fresh or |
|
| 4 | ounces |
corn
fresh or |
|
| 1 | each |
sweet red bell peppers
|
|
| 4 | ounces |
peanuts
or cashews |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
finely chopped |
|
| 1 | each |
garlic cloves
crushed |
|
| 57.8 | ml/g |
olive oil
|
|
| 231.2 | ml/g |
brown rice
long-grain |
|
| 355 | ml |
vegetable stock
|
*
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
turmeric
|
|
| 231.2 | ml/g |
french beans
|
* |
| 115.6 | ml/g |
green peas
fresh or |
|
| 115.6 | ml/g |
corn
fresh or |
|
| 1 | each |
sweet red bell peppers
|
|
| 115.6 | ml/g |
peanuts
or cashews |
|
Directions
Cook the onion and garlic in the olive oil until soft and golden.
Stir in the rice until coated evenly with the oil.
Add the stock, salt and turmeric.
Bring to a boil and simmer for about 40 minutes. The rice should be tender and all the liquid absorbed.
While the rice is cooking, prepare the vegetables.
Cut the beans into small chunks.
Cook in boiling salted water until tender (I'd prefer to steam them).
Drain well.
Cool the rice and vegetables and mix together with the bell pepper.
Stir in half the nuts and place in a serving bowl.
Sprinkle with the remaining nuts.
Serve with an oil and vinegar dressing if liked.
