Salad with brown rice and fresh vegetables is suitable for a lean menu and a vegetarian table. There are no animal products, no dairy products or eggs, which means that it will suit even the most strict vegetarians. Lenten salads will be tasty and nutritious if you season them with high-quality olive oil, delicious soy sauce, pepper well and pour with lemon juice.
Brown rice, on the basis of which the dish is prepared, has a lot of advantages over ordinary white. Nutritionists advise to include it in your diet to those who have decided to eat properly and lead a healthy lifestyle. His taste is peculiar, with a light nutty note. Cooking time is slightly longer than conventional varieties.
- Cooking time: 45 minutes
- Servings: 4
Ingredients for Lenten Salad with Brown Rice and Vegetables
- 150 g of brown rice;
- 170 g of red radish;
- 200 g fresh cucumbers;
- 50 g green onions;
- 25g of soy sauce;
- half a lemon;
- 35 g extra virgin olive oil;
- sea salt, black pepper, spices.
A way to cook a lean salad with brown rice and vegetables
Brown, or brown rice, in contrast to the usual white, not polished. This means that, along with the husk, many useful and necessary trace elements are preserved in it. However, that is why it will have to cook a little longer. Like any cereal, first pour it with cold water and thoroughly wash it in several waters.
Fold back on the sieve, rinse under the faucet, leave water to the glass.
Pour about 250 ml of ordinary water into a thick-bottomed saucepan, add a teaspoon of sea salt without a slide and a tablespoon of olive oil, pour the washed cereal. First, cook over high heat, after boiling, reduce to minimum, close tightly. Cook for about 20-25 minutes. Then remove from heat, cover with a towel, so that the rice is steamed, leave for another 20 minutes. As a result of such manipulations, tasty and crumbly brown rice will turn out.
Put the cooled cereal in a salad bowl. Cut red radish into thin round slices; you can use a special vegetable grater for this, which produces thin slices of vegetables. Add to the salad bowl chopped radish.
Cut fresh young cucumbers into thin plates using a knife for cleaning vegetables. We make cucumber slices very thin, almost transparent.
A small bunch of green onions chop finely, add to the rest of the ingredients. In addition to onions, you can add any garden herbs - parsley, cilantro or dill.
Season the dish - squeeze the juice from half a lemon, add neutral soy sauce, to taste - sea salt and pour the remaining extra virgin extra virgin olive oil. Pepper freshly ground black pepper, add spices to salads at its discretion and to your taste.
Leave in the fridge for 10-15 minutes to mix the ingredients, then lay them on a plate, decorate with a piece of lemon.
This salad, like many oriental dishes, can be eaten with chopsticks - saturation comes faster, therefore, the portion is smaller.
Lean salad with brown rice and vegetables is ready. Enjoy your meal!
