Brown Rice Salad with Dried Fruit, Beans, Olives and Sun Dried Tomatoes
For this salad the beans can be canned, that is the kidney beans and chickpeas, but definitely not the green beans. This salad must stand for 2 hours before serving.
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Loading... Ingredients
125 ml (½ cup) olive oil
Juice of 2 lemons
500 ml (2 cups) cooked Spekko Saman Brown Rice
100 g black olives, pitted
125 ml (½ cup) chopped sun dried tomatoes
250 ml (1 cup) roughly chopped Italian parsley
1 x 410 g can chickpeas
1 x 410 g can red kidney beans
250 ml (1 cup) sultanas, soaked in Rooibos tea if very firm
100 g thin green beans, cut in thirds and blanched
2 cloves of garlic, crushed
1 red chilli, sliced (optional)
salt and freshly ground black pepper to taste
100 g wild or ordinary rocket
Shavings of Parmesan cheese to garnish
Method
- Mix olive oil and lemon juice in a bowl. Toss Spekko Brown Rice with rest of ingredients, except rocket and Parmesan cheese. Pour dressing over and toss again.
- Refrigerate to marinate for at least 2-4 hours. Season to taste and add rocket, toss through and allow to stand for 1 hour. Top with Parmesan shavings and serve.
- If you prefer to cook your own red kidney beans and chickpeas for the salad, add 250 ml each to the rest of the ingredients.
- Due to the combination of Spekko Saman Brown Rice, beans and chickpeas this salad has a very low GI and is a perfect vegetarian meal.
From the Spekko kitchen