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Rainbow Rice Salad
- 100 g uncooked brown & wild rice
- 1 tin vegetable stock granules (or stock cubes)
- 1 tin four bean mix (drained)
- 1 tomato (chopped)
- 1 red pepper (chopped)
- 1 yellow pepper (chopped)
Dressing
- ¼ cup canola or olive oil
- 1/3 cup balsamic vinegar
- 1 teaspoon lemon juice
- ½ teaspoon each parsley (oregano & thyme)
- 1 teaspoon sesame seeds
- Salt & black pepper to taste
- Add 2 teaspoons of vegetable stock granules to 300ml of boiling water into the rice bowl.
- Add 200g of rice to the water and stock mix in the rice bowl. Add water into the reservoir.
- Put the rice bowl in the topmost basket.
- Steam for 30-40 minutes.
- Allow it to cool.
- Chop all the other ingredients, drain the four bean mix and mix together through rice.
- Mix all the dressing ingredients together – shake and pour over the salad.
- A great quick lunch. Add more protein and Omega-3 80g fat-reduced feta, crumbed and 60g walnuts, chopped.
