March 31, 2010

Brown rice, pine nut and sultana salad

Sticking to healthy food, this salad is still full of flavour. The recipe is adapted from the Gourmet Traveller.

Brown rice, pine nut and sultana salad

250 g brown rice, cooked and cooled
50 g pine nuts
1/2 Spanish onion, finely sliced
50 ml red wine vinegar
30 ml lemon juice
80 ml fruity olive oil
20 g sultanas, coarsely chopped
handful of fresh flat-leaf parsley, chopped
salt, pepper

Dry-roast the pine nuts until golden. Combine onion, red wine vinegar and lemon juice in a glass bowl and let soak for a few minutes. Place rice, pine nuts, sultanas and parsley in a bowl, add the soaked onion along with olive oil. Season with salt and pepper and serve with fish or chicken or as a light lunch with feta or halloumi cheese.

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