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Rainbow Rice Salad
Print Recipe
Pin Recipe
Cook Time
40
minutes
mins
Course
Side Dish
Servings
4
Ingredients
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
Instructions
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.