| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Sainsbury’s, Sainsbury5 |
4 |
servings |
INGREDIENTS
| 1 |
|
250 gram lon grain brown rice; (8oz) |
| 1 |
pn |
Sea salt |
| 4 |
tb |
Olive oil |
| 2 |
tb |
White wine vinegar |
| 1 |
|
Clove garlic; crushed with a |
|
|
; pinch of sea salt |
| 2 |
tb |
Chopped fresh thyme or 1 1/2 teaspoons |
|
|
; dried thyme |
| 50 |
g |
Edam cheese; grated (2oz) |
| 1 |
|
Green pepper; de-seeded and |
|
|
; chopped finely |
| 125 |
g |
Button mushrooms; sliced thinly (4oz) |
| 250 |
g |
Tomatoes; chopped finely |
|
|
; (8oz) |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Put the rice into a saucepan with the salt and 600ml (1 pint) water.
Bring it to the boil. Cover the pan and simmer for 40 minutes or
until the rice is tender and all the water has been absorbed. Rinse
the rice with cold water, drain it well and allow it to cool.
Beat the oil, vinegar, garlic and black pepper together. Fold them
into the rice. Mix in the thyme and cheese.
Mix the green pepper and mushrooms into the rice. Leave the salad for
30 minutes. Mix in the tomatoes just before serving.
Converted by MC_Buster.
NOTES : Serve this salad with any cold dish. If you add a little extra
cheese it can become a main meal in itself.
Converted by MM_Buster v2.0l.
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