Brown Rice Salad With Currants, Spring Onion And Celery
Brown Rice Salad With Currants, Spring Onion And Celery
Ingredients
- 1 cup brown rice rinsed
- 6-7 stems kale finely shredded (off the stem)
- 1/2 currants soaked in boiling water for 30 seconds
- 3 carrots julienned or grated
- 4 celery sticks finely sliced
- 3 spring onion finely chopped
Dressing:
- 2 tablespoons olive oil extra virgin
- 1 tablespoon apple cider vinegar
- 1/2 orange juice squeezed (you can use lemon juice if you don’t have orange)
- 2 cm knob ginger grated
- 1 teaspoon honey
- sea salt
- cracked black pepper
Instructions
- Rinse rice well under cold water. Place the rice in a saucepan with 2 cups of water. Bring to the boil and then turn the heat down to a simmer. Place the lid on, cook very gently for 25 minutes. Turn off heat and let the rice stand for 5-10 minutes. Fluff with a fork.
- Use the other half of the orange or lemon and squeeze some juice over the shredded kale. Use your fingers to massage the kale for 2-3 minutes, so that it softens and isn’t as bitter.
- In a bowl, add the brown rice, kale, spring onion, carrot, currants and celery. Toss together and season well with salt and pepper.
- For the dressing: Combine all ingredients and whisk together.
- Pour the dressing over the salad and mix everything together.
Nutrition
Calories: 322kcalCarbohydrates: 59gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 46mgPotassium: 482mgFiber: 4gSugar: 17gVitamin A: 7801IUVitamin C: 14mgCalcium: 62mgIron: 2mg
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