29 April 2010

Recipe: Brown rice, lentil and currant salad

Brown rice, lentil and currant salad

Preparation Time: 20 minutes.
Serves 4

300g cooked brown rice
1 can brown lentils, rinsed and drained
1 medium red pepper, very finely chopped
1 medium green pepper, very finely chopped
1/2 cup currants (or raisons)
1/2 cup spring onion, finely chopped

Mix all the ingredients together
You can use olives instead of currants if you want a more savoury dish
Serve with a dressing of your choice
Try a mixture of soya sauce, water and chutney
For a variation, use different fresh herbs such as basil, mint, Italian parsley, coriander or mint

Tip To up the protein content of this salad, you can add some nuts, such as slivered almonds or cashews.


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