It’s summer time and when the weather is fine, I like to entertain {actually I like to entertain all the time, but that’s not the point}. I like to fill our shared table with lots of different salads and prepare all the meat for the husband to BBQ. We fill our fridge with a little alcohol and invite all our friends and family around. This brown rice salad is always a winner.
But the fact of the matter is that there is little entertaining going on around here at the moment because I’m solo parenting every night, with the husband working hard to get Mr Perkins off the ground. Instead of slowing down at the end of the season, we are just plowing on through.
So if you are planning an end of year get together with friends or family, then I highly encourage you to whip up this salad. Or if you are plowing on through, like me, this delicious salad is easy to prepare in nap time {or quiet time in the afternoon, before the witching hour}.
Serve it on it’s own or pop it down on the table with a few other salads and some BBQ’ed meat for an awesome Christmas/End of year celebration.
BROWN RICE SALAD
100 grams of brown rice
1 shallot
10 grams of coriander
10 grams of mint
1 lemon
20 mls of fish sauce
10 mls of sesame oil
1 long red chilli
2 cucumbers
1 punnet of cherry tomatoes
1 baby cos lettuce
Rinse the rice under running water and then place in a saucepan with 500mls of water. Season with salt and then bring to the boil. Reduce the heat and then simmer for 20 minutes until the rice is tender. Drain and then rinse under cold water.
Juice the lemon and then add fish sauce, sesame oil and finely chopped red chilli.
Coarsely chop the mint and the coriander. Slice the cucumber. Halve the cherry tomatoes. Thinly slice the shallot. Coarsely shred the lettuce.
Add the rice to the salad, dress and toss.
Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.
