Grains are good source of essential proteins. In addition, they are usually quite inexpensive and make great weekday lunches, or even elegant desserts.This brown rice salad makes a great accompaniment to fish. I had a bit of a play with the backdrop using some up-cylcled magazines. What do you think?
Prep time 10 minutes | Cooking time 15 minutes | Serves 4
- 200g brown rice
- 2 tbsp olive oil
- 200g green zucchini, cut into 1cm dice
- 200g broccoli, cut into florets, stalk reserved (see ‘Tip’ below)
- 25g sesame seeds
- ½ lemon, juiced
Cook the rice according to the directions on the packet. I recommend the absorption method. This helps to retain all the nutrients.
While the rice cooks, heat oil in a frying pan and stir-fry vegetables for 3-4 minute over a high heat till cooked, but still a vibrant green.
Once the rice is cooked, stir through the vegetables, sesame and juice, and season well.
Writer’s notes: If you carefully peel off the outside skin of the broccoli stem with a knife or peeler, you can dice the flesh and eat it. It gives great crunch to this salad. A version of this article was first published in Grapeshot Magazine Issue 2|Volume 6| April 2014: Clash of the Titans.
Happy Cooking and Keep Smiling,