Brown rice salad

Name: Brown rice salad
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 375.00 ml brown rice uncooked; 815.00 ml stock vegetable; 200.00 g olives stuffed green, sliced; 2.00 eggs hard-boiled, chopped; 1.00 green pepper deseeded and diced; 1.00 onion small, chopped; 1.00 green chillies deseeded, finely chopped; sea salt and freshly ground black pepper; 30.00 ml lemon juice fresh; 15.00 ml vinegar apple cider; 2.00 ml salt; 45.00 ml fresh chillies 573; 45.00 ml sunflower oil; 1.00 garlic cloves, crushed; 2.00 ml paprika

6 servings

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Starch

By Food24 November 03 2009

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Ingredients (15)

SALAD

375.00 ml	brown rice — uncooked
815.00 ml	stock — vegetable
200.00 g	olives — stuffed green, sliced
2.00	eggs — hard-boiled, chopped
1.00	green pepper — deseeded and diced
1.00	onion — small, chopped
1.00	green chillies — deseeded, finely chopped
	sea salt and freshly ground black pepper

PAPRIKA SALAD DRESSING

30.00 ml	lemon juice — fresh
15.00 ml	vinegar — apple cider
2.00 ml	salt
45.00 ml	fresh chillies — 573
45.00 ml	sunflower oil
1.00	garlic — cloves, crushed
2.00 ml	paprika

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Method:

Rinse the rice and boil in the stock until cooked. Drain if necessary and mix with the remaining salad ingredients. Season to taste with salt and pepper.
Blend all the ingredients for the salad dressing and pour over the lukewarm rice mixture. Chill for at least three hours to allow the flavours to develop.
Serve chilled.