Brown rice is one of those super grains and it is so delicious in a salad. This is a great salad to take for lunch – it will keep you going all afternoon.

Make sure you add lots of parsley to the mix for a super fresh taste. Feel free to add whatever veggies you prefer.

We often dress this salad with a dash of soy sauce or tamari but you may want to use a little olive oil and balsamic dressing or even a spoonful of herbal mayo.

For 4 servings you will need:

• 1c brown rice
• 2 tomatoes
• 1 smallish red onion or spring onions / scallion’s
• 1 bell pepper – whatever colour you like
• ½ c corn kernels – canned or frozen. Rinse and drain
• 1/2 cup diced cucumber
• ¼ c cashews –may be dry roasted
• Parsley- finely chopped
• Salt and Pepper to taste
• 1 small avocado (to add just before serving if you are making in advance).

Method:

Cook brown rice either in a rice cooker or in boiling water for about ¾ hour. The cooking directions will be on the back of the packet.

Drain and cool. This can be done ahead of time.

Chop vegetables into small cubes, cube the avocado and mix all together with remaining ingredients.

Add salt and pepper to taste.

Quick and easy! Keeps well refrigerated for 2 – 3 days.

Cooks Note:

Optional: Toss through a can of salmon or tuna, some shrimps, prawns, or cold cooked chicken for a great lunch.

And remember to add the avocado just before serving so it doesn’t go brown.

Other vegetable additions: fresh peas, radish, carrot, sprouts.