BROWN RICE And VEGETABLE SALAD

23.09.2008 | Author: Cook | Posted in Brown rice
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BROWN RICE And VEGETABLE SALAD


Servings: 4
Ingredients: 

  • 1 md Onion, finely chopped
    • 

  • 1 ea Garlic cloves, crushed
    • 

  • 2 oz Olive oil
    • 

  • 8 oz Long-grain brown rice
    • 

  • 3/4 pt Vegetable stock
    • 

  • 1 ts Salt
    • 

  • 1/2 ts Turmeric
    • 

  • 8 oz French beans
    • 

  • 4 oz Peas, fresh or frozen
    • 

  • 4 oz Corn, fresh or frozen
    • 

  • 1 ea Red bell pepper, chopped
    • 

  • 4 oz Peanuts -=OR=- cashews
    •

Cook the onion and garlic in the olive oil until soft and golden. Stir
in the rice until coated evenly with the oil. Add the stock, salt and
turmeric. Bring to a boil and simmer for about 40 minutes. The rice
should be tender and all the liquid absorbed.

While the rice is cooking, prepare the vegetables. Cut the beans into
small chunks. Cook in boiling salted water until tender (I’d prefer
to steam them). Drain well.

Cool the rice and vegetables and mix together with the bell pepper. Stir
in half the nuts and place in a serving bowl. Sprinkle with the
remaining nuts. Serve with an oil and vinegar dressing if liked.

Mary Norwak, ‘Grains, Beans and Pulses’

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