Brown-rice salad

By Sonja Jordt | Published 11 January 2010

A bowl of this salad can serve as a healthy light lunch.

You need (serves six)
• 1 cup brown rice
• 80ml olive oil
• 250 g brown mushrooms, sliced
• 1 red sweet pepper, chopped
• a bunch of chives, chopped
• a handful of chopped parsley
• juice of 1 lemon
• 2 tablespoons soya sauce
• 1 cup lentil sprouts
• 1 large carrot, grated
• 4 tablespoons sunflower seed
• salt and black pepper

Here’s how
1. Grain for grain. Cook the rice according to the instructions on the packet.
2. A flavourful combination. Heat the oil in a pan and fry the mushrooms. Add the sweet pepper  and stir-fry for a few minutes. Remove from the heat and add the chives, parsley, lemon juice and soya sauce.
3. Ready to dish up. Mix it all together, including the carrot and sunflower seeds, and season it.
 
Go! says: This salad can be kept in the fridge for a few days. To moisten the salad after it’s been in the fridge, add a mixture of one part lemon juice and two parts olive oil.

Other recipes to try out:
Honey-and-lemon chicken with veggies
Bean stir-fry

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