Thursday, December 23, 2010

Delicious Salads

Here's a few of my favourite salads.
Both of these salads are also gluten free.

Brown Rice Salad with Currants

1 1/2 cups brown rice
1/3 cup sunflower seeds
1/3 cup pine nuts
120g currants
5 shallots (ends trimmed)
1 tablespoon ground cumin
3 tablespoons orange juice
1 1/2 tablespoons olive oil
parsley to decorate

Cook rice according to packet directions. Then drain & rinse under cold water.
Place pine nuts, sunflower seeds and cumin on a baking tray and roast at 180C until you can begin to smell them - approx 10 mins. Shake tray during cooking to move nuts & seeds around.
Place rice, seed & nut mix, currants & shallots into a large bowl. Stir.
Whisk together in a small jar the orange juice & olive oil.
Pour over rice mixture & stir.
Use parsley or other green herb to garnish.
Can be serve room temperature or cooled.

(picture far left)

Bean Salad
This makes a small amount (what is shown in centre) to make a larger amount simply use 4 tins of whichever beans you choose, and triple the other ingredients!
So easy!

Mix together:
  •  four bean mix tin 
  • 1/2 small tin of corn
  • 1/4 chopped green capsicum
  • 1/4 chopped red/spanish onion. 
In a small jar whisk:
  • 1/4 cup apple cider vinegar
  • 1 tablespoon rice wine vinegar
  • pinch of oregano, marjoram, garlic flakes & black pepper
Pour dressing over bean mix. Decorate with parsley or coriander.
For best results chill before serving to allow flavours of dressing to be absorbed.

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