Brown Rice Herb and Fennel Salad
Brown rice adds so many great qualities to a salad. In fact, this recipe idea started with white rice but I had run out and so subbed in brown. Luckily, it has a nuttiness and a slightly chewy texture that is just delicious. We paired it with Jerk Chicken and lemon wedges but you can serve it with just about anything requiring a fragrant side dish. Dinner is served!
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- 200 Grams brown rice, rinsed
- 600 Grams water for steaming
- 1 small fennel bulb, thinly sliced
- 1/4 red onion thinly sliced
- 3 limes, juice only
- Handfuls pecans roughly chopped
- 60 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Handful fresh mint leaves
- 1 Handful fresh coriander or cilantro leaves
- 100 Grams fresh or frozen peas, shelled
- pink salt flakes and pepper, to taste BUY
Place rice into simmering basket and insert into the Thermomix bowl. Pour water over and steam 35 minutes/100°C/speed 3. Allow to cool.
Meanwhile place the sliced fennel and onion into a large bowl with half of the lime juice and toss gently. Allow to marinate.
Toast the pecans in a frying pan with the oil on a medium heat for around 10 minutes until well toasted and fragrant. Set aside.
Combine all ingredients in a large bowl and add the remaining juice. Season to taste. Serve warm or cold, on its own or as an accompaniment to just about anything.
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