BROWN RICE AND TUNA SALAD
Recipe from Noleen
Narainsamy
Serves 4 – 6
Instead of a
rich mayonnaise dressing, try this rice salad with a homemade dressing.
INGRIDIENT:
1 cup (250 ml)
uncooked brown rice
½ tsp (2,5 ml)
salt
1 x 170 g tin
tuna in brine, drained
2 tomatoes cut
in wedges
½ cucumber,
halved and sliced
½ cup (125 ml)
frozen whole kernel corn, rinsed
1 carrot,
chopped
2 tbsp (30 ml)
chopped fresh parsley
1 tbsp (15 ml)
chopped fresh mint or origanum
DRESSING
3 tbsp (45 ml)
sunflower oil
2 tbsp (30 ml)
white grape vinegar
Black pepper to
taste
1 tbsp (15 ml)
lemon juice
METHOD:
1. Place
rice and salt in a pot and cover with water.
2. Bring
to the boil and simmer for 40 minutes or until tender. Drain, rinse and allow to
cool.
3. Dressing:
Mix ingredients in a bowl until well blended.
4. Stir
tuna, veggies and herbs into the rice with the dressing.
5. Serve
as a light meal or lunch.
TIP:
Replace tuna with leftover chicken.
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