Brown rice salad. Picture / Kellie Blizard
Serves 4 for a light lunch
1 cup brown rice or Camargue red rice 1 red capsicum
1 yellow or orange capsicum
1 stalk celery
3-4 spring onions
6 button mushrooms
2 tbsps olive oil
2 medium tomatoes, or 6 cherry tomatoes
1/4 cucumber
1 tsp white wine vinegar
2 tbsps extra-virgin olive oil
handful flatleaf parsley, finely chopped
sea salt and
cracked black pepper
Place the brown rice in a strainer and wash in cold running water, agitating with fingers until the water is clear. Place in a pot with two cups of cold water, bring to the boil then lower the heat. Simmer for 25-35 minutes, or until the rice is cooked, but not mushy. The water should be fully absorbed but, if not, strain the rice (it depends on how low you can get your element).
Meanwhile, remove and discard stalks, white ribs and seeds from the capsicums and dice finely. Peel the celery stalk and dice similarly. Thinly slice the white of the spring onions and about a third of the green tops. Wipe the mushrooms with a damp paper towel and slice thinly. Heat the olive oil in a heavy-
bottomed frying pan and cook the vegetables for 8-10 minutes, or until the onion just begins to colour. Leave to reach room temperature.
Remove the seeds from tomatoes and cucumber or, if using cherry tomatoes, cut into quarters. Spread on paper towels and salt lightly. Place the wine vinegar and olive oil in a screw-top jar and shake to amalgamate.
When the rice and cooked vegetables have reached room temperature mix them all together with the dressing and the chopped parsley. Pat the diced cucumber and tomato dry with a paper towel and fold in. Season to taste and serve.
