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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Need
- 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
Do
- 1
Place rice into simmering basket and insert into the Thermomix bowl. Pour water over and steam 35 minutes/100°C/speed 4. Allow to cool.
- 2
Meanwhile place the sliced fennel and onion into a large bowl with half of the lime juice and toss gently. Allow to marinate.
- 3
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.
- 4
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.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
