Recipe

Nutty brown rice salad (gluten-free and dairy-free)

Nici Wickes' brown rice salad recipe is packed full of punchy rocket, roasted nuts and the tang of blackcurrants. The nuts provide enough protein for this to be considered as a main meal

By Nici Wickes
  • 30 mins cooking
  • Serves 2
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Ingredients

  • 1 cup uncooked brown basmati rice
  • 1/4 cup olive oil
  • 1/4 cup lemon or orange juice
  • 1/2 teaspoon salt
  • 2 medium onions, thinly sliced
  • 1/4 cup pistachios, roasted
  • 1/4 cup almonds, roasted
  • 1/2 cup freeze-dried blackcurrants
  • 250 gram rocket leaves
  • 1/2 cup basil leaves
  • small handful of flat-leaf parsley

Method

  • 1
    Cook the basmati rice in well-salted water. Once cooked, lift the lid to let the steam escape and to ensure dry, loose grains. Mix in the olive oil, citrus juice and salt.
  • 2
    Fry the onions in plenty of oil until some are well-browned and crispy. Add these to the rice mix.
  • 3
    Ten minutes before serving, toss the remaining ingredients into the rice and mix gently. Have a taste and if you think it needs more flavour, add salt, pepper and more citrus juice, if you wish.
  • 4
    Eat up and enjoy!

Notes

  • Can serve 4 as a side dish. - Dried currants or cranberries are a good substitute for the freeze- dried blackcurrants.

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