Brown rice and vegetable salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion, finely chopped |
| 1 | Garlic cloves, crushed | |
| 2 | ounces | Olive oil |
| 8 | ounces | Long-grain brown rice |
| ¾ | pint | Vegetable stock |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Turmeric |
| 8 | ounces | French beans |
| 4 | ounces | Peas, fresh or frozen |
| 4 | ounces | Corn, fresh or frozen |
| 1 | Red bell pepper, chopped | |
| 4 | ounces | Peanuts -=OR=- cashews |
Directions
Cook the onion & garlic in the olive oil until soft & golden. Stir in the rice until coated evenly with the oil. Add the stock, salt & turmeric. Bring to a boil & simmer for about 40 minutes. The rice should be tender & 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 & vegetables & mix together with the bell pepper. Stir in half the nuts & place in a serving bowl. Sprinkle with the remaining nuts. Serve with an oil & vinegar dressing if liked.
Mary Norwak, "Grains, Beans & Pulses" File
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