Page 17 - PowerPoint Presentation
P. 17
Mediterranean Rice
Salad
Ingredients Method
190g uncooked long grain brown rice
Bring the brown rice and water to the
water to cover the rice
boil in a saucepan over high heat.
Reduce the heat to medium-low, cover
1 avocado, peeled, pitted and diced
and simmer until the rice is tender,
remove from heat and allow to cool,
4 tablespoons lemon juice
fluffing occasionally with a fork.
2 vine-ripened tomatoes, diced Toss the avocado and lemon juice
together in a large bowl. Add the
200g diced cucumbers tomatoes, cucumber, onion, feta, olives,
mint, olive oil, lemon zest, garlic, salt
50g diced red onion and pepper to the bowl; lightly toss the
mixture until evenly combined.
75g crumbled feta cheese (optional)
Fold the cooled rice gently into the
mixture. Serve immediately or chill up to
4 tablespoons sliced olives
1 hour.
3 tablespoons chopped fresh mint
3 tablespoons olive oil tips.
The salad does not last well for more
1 teaspoon lemon zest than a day as the tomatoes and
cucumbers begin to release their juices
1/2 teaspoon finely chopped garlic and the salad becomes watery.
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
