I have to admit that this brown rice salad does not look very exciting in this photo – but I promise you, looks can be deceiving! It has this level freshness and lightness which cannot be captured by the camera and will be such a fabulous side dish at a BBQ or picnics or if you just want to eat it on its own!

I came across the recipe last week while I was trying to find something interesting to do with all the left over brown rice I had cooked, and found this youtube clip by Caroline Mili Artis (I had never heard of her before then) and I quite liked her causal way or presenting, and the simplicity of the dish:

http://www.youtube.com/watch?v=ivkeHIsRr9k

The original recipe would make for a far more exciting photo as it had red peppers, scallions, seeds and dried berries – however, I threw in what I had at hand, which was half a zucchini a quarter of an egg-plant, raisins and parsley – but what makes this salad sing..is the dressing!

The dressing is made up of ginger, garlic, olive oil, soya and lemon – and that combination works exceptionally well. It gives the salad a brightness somehow that truly is amazing.

Even my Peruvian, who is not a big rice fan at the best of time, and definitely not brown rice fan – loved it!

Here is Caroline’s original recipe – but like I say, I think you can throw anything in this salad, but just ensure you make the dressing following instructions…as that is the true star in this dish!

Brown Rice Salad – Serves 6

• 2 cup’s of brown rice
• 4 spring onions sliced
• 1 red pepper sliced
• ½ cup / 100g Pumpkin seeds
• ½ cup / 100g Sunflower seeds
• ½ cup / 100g Peanuts
• 1 cup / 150g  Sultanas
• ½ cup 100g Sesame seeds

Dressing

• 2 cloves garlic, diced
• Large piece of ginger, grated
• Zest of 1 lemon (I didn’t do this)
• Juice of 1 lemon
• ½ cup / 110 ml soy sauce
• ½ cup / 110 ml extra virgin olive oil

Cook the rice in 4 cup’s of water, bring to the boil, the turn heat down to low and leave to simmer with the lid on for ½ hour or until all the water has disappeared and the rice is cooked*.  Leave to cool.

Put all the seeds and nuts on a baking tray and pop into a pre heated oven 180c/ gas 4 for 10 minutes.

Then once everything is cooled, just add the red peppers and spring onions and nuts and seeds to the rice.  To make the dressing, simply add all the ingredients in a bowl and mix together. Pour dressing over the rice and mix everything together.

*I don’t know if altitude has anything to do with it, but I have had real problems making brown rice here in Mexico. But I came across these instructions recently which has worked out perfectly the last two times:

• 1 cup rice
• 2 1/2 cup water
• Simmer in pot with the lid on for 40 – 45 mins.

I really enjoyed browsing around Caroline Mili Artiss official blog and I think you guys will too so make sure you go visit it at  http://www.carolinemiliartiss.com/

Bye for now!