Brown Rice Salad With Currants, Spring Onion & Celery
Brown Rice Salad With Currants, Spring Onion & Celery
Rate this RecipeIngredients
- 1 cup brown rice
- 1/2 orange or lemon, juice squeezed
- 6–7 stems kale finely shredded (off the stem)
- 3 carrots julienned or grated
- 4 celery sticks finely sliced
- 3 spring onions finely chopped
- 1/2 cup currants soaked in boiling water for 30 seconds, drained
- sea salt & cracked black pepper
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1/2 orange or lemon, juice squeezed
- 2 cm ginger piece grated
- 1 teaspoon honey
Instructions
- Rinse the rice well under cold water. Place the rice in a saucepan with 2 cups of water. Bring to the boil, then turn the heat down to a simmer. Place the lid on and cook very gently for 25 minutes. Turn off the heat and let the rice stand for 5–10 minutes. Fluff with a fork.1 cup brown rice
- Squeeze the orange or lemon 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.6–7 stems kale, 1/2 orange
- In a bowl, place the brown rice, kale, carrot, celery, spring onion and currants. Toss together and season well with salt and pepper.1 cup brown rice, 6–7 stems kale, 3 carrots, 4 celery sticks, 3 spring onions, 1/2 cup currants, sea salt & cracked black pepper
- For the dressing: Place all the ingredients in a bowl and whisk together. Season well.2 tablespoons extra virgin olive oil, 1 tablespoon apple cider vinegar, 1/2 orange, 2 cm ginger piece, 1 teaspoon honey
- Pour the dressing over the salad and mix everything together.
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