This is a very healthy brown rice salad. So much good stuff in it - chickpeas and feta as well as vegetables-it could easily be a meal on a hot night. Best to make it the day before so you you can chill it overnight. My family love it:-)
1 cup (155g) of brown/wild rice blend
2 cups (500ml) water
1 brown eschallot or 3 spring onions, diced
1 small cucumber, peeled and sliced
2 large or 4 small mushrooms, halved and then sliced
1 large tomato, chopped
1/2 green capsicum, chopped
1 tin (400g) of chickpeas, drained
1 handful of green stuffed olives - halved
5cm square of Greek feta cheese - broken into chunks
2/3 cup of Italian salad dressing
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Combine the rice and water in a saucepan and bring to the boil. Cover and lower heat to a simmer. Cook covered for 20 - 25 minutes checking occasionally until all water is absorbed and rice is tender. Add more water if needed. Rinse immediately in cold water to stop the cooking process.
Place rice in a large bowl and add remining ingredients except the feta cheese. Mix well. Chill for several hours or over night.
I made this last night but omitted the onions. My daughter was crying so I accidently tipped in corn kernels that were meant for another dish but they mixed in fine.
It was really nice and lo and behold my 2 year old even ate some, as well as my 9 and 10 year old. Hubby and I loved it. It is really tasty and colourful and super-healthy for us vegetarians. I loved the olives, they really made it special. I cooked the rice in the rice cooker during the day then did all the rest at night, it's easy for us busy mums. Big thumbs up - 09 Feb 2012