all in a salad
I have a recipe on a photocopied piece of paper for a fabulous brown rice salad however I can’t recall where it originated from. You know it is a good one when every time you bring it along to a ‘shared meal’, everyone wants the recipe. This salad is one of them. This time, however, I decided to add to its goodness. Recently, some personal stresses have distracted me from my usual ‘healthy focus’ on what I choose to eat. Unfortunately, when I am stressed, I lose my appetite and for those who don’t know the size of me, this is not a good thing. So, a few days ago, I was determined to get back on track knowing that a healthy diet = a healthy body = a healthy mindset.
First step was my breakfast. I usually start the day with oatmeal supplemented with blueberries, raspberries, banana in soy milk and finished off ground linseeds/flaxseeds, but over the last few days I haven’t done that. So today I forced myself back into the routine and added prunes and Stacey’s 4 seeded mix, pre-ground (I now keep a bottle in the fridge of the whole and the ground mixture). Just knowing all that goodness was in there was enough. I was ready to face the day.
Lunch was a throw-together warm salad where I pan-fried some cubes of haloumi. After turning them over to brown, I doused them with the juice of half a lemon and plenty of cracked black pepper. I then threw in halved roma cherry tomatoes and fried those off (Yes, those tomato plants are still producing). I finished the salad by tossing in some wild rocket and accompanied this with a couple of slices of toasted organic sourdough bread.
And, finally dinner was that enhanced brown rice salad. Brown rice, red quinoa, lentils, cannellini beans, mix of vegetables, and Stacey’s 4 seeeded mix makes it the perfect healthful meal. Protein, carbs, calcium, omega 3, minerals, vitamins, fibre, good fats, etc, this dish has it all. Knowing all that goodness was in there was therapeutic in itself. Oh, and of course, as with all our recipes we post, it tastes good as well.
Brown Rice and Quinoa Salad
This recipe is perfect for adapting to what one has available in the pantry/fridge. The original recipe used only 1 cup brown rice, so if don’t have quinoa, stick to this. It used only raw cashews and sunflower seeds, I added the 4 seeded mix for the extra health benefits. The lentils and beans I added for extra fill factor, protein and to absorb some of the dressing, as I only used half the quantity of rice. Diced green beans/grated carrot also go very well in this salad.
1/2 cup brown rice
1/2 cup red/white quinoa (I used red as it makes a nice colour contrast)
1/4 cup french style lentils (small greenish black ones)
2 cups water
1/4 cup Stacey’s 4 seeded mix (sesame, pumpkin, sunflower seeds, flaxseed)
1/2 cup raw cashews
1/2 cup currants
large handful parsley, chopped
1 red capsicum, finely diced
1/2 small red onion, finely diced
1 small tin corn (or 1 fresh cob)
1 tin drained and rinsed cannellini beans (or 1 cup fresh, cooked)
4 tab soy sauce (use tamari if prefer gluten free)
2 tab lemon juice
2 tab organic cold pressed peanut oil (the most magnificent scent) or a good coldpressed olive oil
cracked black pepper
1 crushed garlic clove
Place rice, quinoa, lentils and water in a saucepan and bring to the boil. Reduce heat to low and simmer for 20 minutes. These will cook to tenderness happily at the same time.
In small frypan, toast seeded mix and cashews. Don’t be alarmed if sesame seeds begin to pop. Add to a large serving bowl with capsicum, currants, onion, corn, beans and parsley.
Place dressing ingredients in a closed top jar. Shake well and set aside.
When rice mixture has absorbed all water, add to serving bowl, combining well with other ingredients. Add dressing and mix well. Next, toss through parsley.
Serve as a side salad or as a complete meal if just after an easy, no-nonsense snack. This is one of those dishes that tastes better the next day when the flavours have had time to settle and absorb.
Shared goodness from Donna