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Spiced brown rice salad 

Infused with winter spices, there warming properties create a wonderful and super healthy brown rice salad, great in the summertime 

  • 1 diced onion 

  • 3 cloves of garlic chopped 

  • 250g washed brown rice 

  • 500ml water 

  • 1 tablespoon paprika 

  • 1 tablespoon of salt 

  • 1 tablespoon of crushed black pepper

  • 2 cloves 

  • 2 cinnamon sticks 

  • 2 star anise 

  • 1 butternut peeled and diced 

  • 1 sprig of both rosemary and thyme

  • 2 zucchini diced 

  • 100g walnuts 

  • 100g feta cheese 

Add a dash olive oil in a medium size pan cook the onion with a pinch of salt until it softens, add the garlic and herbs and cook for a further one min, add the rice, water and the spices and salt, bring to a simmer, lower the heat and cover with a lid and cook for about 45 mins stirring every 10 mins, until the water has absorbed, transfer to a tray or something you can spread the rice out on so it cools quickly, let it cool for 10 mins then put in the fridge to cool completely.  Drizzle the butternut with olive oil and season, roast in the oven for around 20 mins @180, do the same with the zucchini but for only 10 mins.  Place the walnuts on a baking tray roast @180 for about 10 mins until they go golden, let them cool then pulse them in a food processor to break them up.  When the rice is cold add it all together, with the feta crumbled and the rocket, enjoy 😋

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