Thursday, January 27, 2011

4 seasons rice salad

This is so simple to make & yet it tastes lovely!
Easy to whip up on those rushed mornings before work!
And good for those times when the fresh veggies in the fridge are running low but you still want something healthy to eat.

You'll need:
1 cup precooked brown & wild rice mix.
2 red cabbage leaves, shredded
1/4 cup tinned corn, drained & rinsed
1/4 cup tinned lentils, drained & rinsed
1 shallot, finely sliced
1 tablespoon sushi seasoning
1 teaspoon cumin

Mix all ingredients together in a bowl.
If you have the time, I recommend soaking the rice in the seasoning first for 10 mins before adding the other ingredients.

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