Brown Rice Mint Currant Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 46 |
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Can be served as a side dish, or as a main course - good for vegetarian guests. Can be made a day ahead, so good picnic food. Ingredients:
brown rice, mint, and currant salad |
3 brown onions, halved and sliced |
s&p |
150 gm currants |
red wine vinegar, to cover currants |
4 cups brown rice, cooked and kept warm |
1/2 bunch parsley, leaves only - sliced |
1/2 bunch mint |
olive oil |
120 gm pine nuts, toasted |
2 lemons, juice of |
1 green chillies, finelt sliced |
Directions:
1. Heat a little olive oil and cook onion slices until caramelized - about 30 min on very low heat.
2. Bring currants and red wine vinegar to a boil and simmer gently for 3 minutes, reserve liquid.
3. Add to onions with S&P to taste
4. Combine rice, mint, parsley and chillies in a large bowl, add half the onions and pine nuts with 1 tablespoon olive oil and the lemon juice [ or white vinegar]
5. Top with remaining onions and pine nuts, serve warm of cold with mesclun.
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