Thursday 23 February 2017

Veggie Brown-Rice Salad

Donal Skehan

Serves four.

You will need

250g/9oz brown basmati rice

1 garlic clove, peeled and finely chopped

3 tbsps extra virgin olive oil

1 tbsp balsamic vinegar

1 x 400g tin chickpeas, drained and roughly chopped

6 raw or blanched asparagus spears, finely chopped

A good handful of fresh flat-leaf parsley, roughly chopped

50g/2oz rocket leaves, roughly chopped

Sea salt and freshly ground black pepper

Method

Use leftover cooked rice or prepare the rice according to the instructions on the packet, then drain and allow to cool.

In a large bowl, whisk together the garlic, olive oil and balsamic vinegar.

Add the cooked rice, chickpeas, asparagus spears, parsley and rocket and mix until everything is evenly combined.

Season with salt and black pepper and then serve.

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