Brown rice is something I really have never cared for. It always seems gritty to me. And it takes a lot longer to cook than white rice. But it’s said to be the healthier better choice. If you haven’t guessed it the next recipe features brown rice…and I have to say it kind of made me a white rice to brown rice convert.
The recipe came from a gluten free cook book I have which aims to make healthy, tasty food quickly.
The recipe tagged was for Salad of Brown Rice, Cucumbers, and Peppers with Asparagus and Hazelnuts.
To start with I blanched the asparagus pieces in boiling water for a few minutes. Then I drained and let the asparagus run under cold water for to stop them from cooking further.
I then I set a skillet over medium high heat and toasted hazelnuts for a few minutes. I removed the hazelnuts and roughly chopped them.
I then took a mixing bowl and smashed a clove of garlic into the bottom of it. I rubbed the clove around the bowl then discarded the clove. I poured olive oil and sherry vinegar into the bowl and gave it a whisk. I seasoned with salt and pepper. I then added the asparagus, cooked and cooled brown rice, diced red bell pepper, diced cucumber, hazelnuts and parsley leaves into the mixing bowl.
I gave it a mix. You can serve right away or transport it. I brought this salad to work for lunch and it was delish!
The Verdict: Try this one! It’s a super healthy and filling lunch. And as a bonus it’s quick and easy to make. This is another cookbook I have had a lot of great recipes from. So it’s a good cookbook to consider picking up particularly like making healthier food.