Brown rice has not been stripped of the large amounts of vitamin B which is naturally present. It also a source of some important minerals required to support our immune system.

There are lots of fresh uncooked phyto (plant) nutrients stirred in. Not only does this make the dish very nutrient dense but together with the rice, fibre rich too.

The dressing provides the essential healthy fats; this really is a very healthy rice salad.

The salad will keep well in the fridge and the flavour will improve too.

Prep time: 20 minutes, can done when rice is cooking
Cook time:30 – 40 minutes
Ingredients
Serves 2 as a main salad

  • 250 gms/ 2 cups Wholegrain Brown Rice
  • Handful of fresh herbs, (or a tablespoon of frozen) chopped:
    • Coriander (Cilantro)
    • Parsley
    • Mint
    • Sage
    • Chives
    • Fennel fronds
  • ½ Cucumber, chopped
  • 2 sticks of celery, chopped finely
  • French (stick) beans, handful, chopped into ½ cm lengths
  • 1 Fennel bulb, finely sliced
  • 2 tablespoons of sultanas
  • ½ Red chilli finely chopped
  • 2 spring onions (scallions) chopped finely

Dressing

  • 1 Tablespoon of white tahini
  • 1 Tablespoon of white balsamic or any sweet vinegar
  • 1- 2 cloves of garlic
  • Half avocado
  • 2 – 4 tablespoons of extra virgin olive oil
  • ½ Teaspoon Tamari
Method

  1. Cook the rice as per packet instructions without adding salt.
  2. Whilst the rice is cooking, make the dressing
  3. Dressing: Mix all the ingredients together in a small blender. Add a little water to thin if necessary; it should pour easily.
  4. Drain and lightly rinse the rice well.
  5. Place in a large bowl and add the dressing a little at a time so that the rice is still separate and not a gloopy mess.
  6. Let the rice and dressing sit while you prepared the veg and herbs.
  7. Prepare the vegetables and stir into the rice, the rice can still be warm to do this
  8. Finally, stir in the sultanas