Salad
Rice Salad
William Carlson-Jones
Serves 4
Ingredients
2 eggs
280g zucchini, cut into small cubes
120g carrots, cut into small cubes 100g frozen green peas 1200g water 1 tsp. salt plus extra to taste 250g brown rice
185g canned tuna in oil, drained, broken into pieces
100g pitted black or green olives, whole or cut into halves
100g pickled cucumbers, cut into slices
1 sprig fresh mint, leaves only 1 tbsp. extra virgin olive oil
1-2 tsp. vinegar or lemon juice( optional)
6 cherry tomatoes, cut into halves or quarters
Method( Non-Thermomix)
1 Place 2 eggs in saucepan full of boiling hot water. Place chopped zucchini, carrot and frozen peas onto tray or into steamer saucepan. Cook for 20 minutes until eggs are hard boiled and vegetables steamed.
2 Cook brown rice for time required as indicated on packet in available appliance
( i. e. rice cooker, saucepan). 3 Rinse cooked rice under cold water to seize further cooking of rice. 4 Pour rice into a large serving bowl, add cooked vegetables, tuna, olives, pickled cucumbers and mint leaves. Add extra virgin olive oil and vinegar or lemon juice( if using), combine and add seasoning.
5 Peel boiled eggs and cut into slices. Garnish salad with sliced eggs and tomatoes and serve at room temperature or chilled.
Method( Thermomix)
1 Place eggs into Varoma dish and place zucchini, carrots and frozen green peas into Varoma tray. Set aside.
2 Place water and salt into mixing bowl, insert simmering basket and weigh brown rice into it. Mix rice with spatula to wet all grains for even cooking. Place Varoma into position and steam for 21 minutes / Varoma / speed 2.
3 Set Varoma aside and allow eggs and vegetables to cool. Insert measuring cup and continue to cook rice a further 15-20 minutes / 100 degrees / speed.
4 Quickly rinse rice in simmering basket under cold water to stop cooking, then set aside to drain.
5 Pour rice into a large serving bowl, add reserved cooked vegetables, tuna, olives, pickled cucumbers and mint leaves. Add extra virgin olive oil and vinegar or lemon juice( if using), combine and adjust seasoning.
6 Peel boiled eggs and cut into slices. Garnish salad with sliced eggs and tomatoes. Serve at room temperature or chilled.
Tip:
Substitute mint with parsley. Add other ingredients to taste( e. g. corn kernels, feta cheese, dried cranberries, fresh dill, fresh coriander, cashew nuts, and flaked almonds).
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