Brown Rice Salad with Sweet Onion and Almonds
September 6, 2009 side, vegetarian
As a main, brown rice with sautéed onion steamed bok coy and tuna is lovely with sesame oil and soy sauce. Good dish for a week night.
So, thinking of this dish – I decided to make this vego version of a dish I enjoy as a salad to share. I pulled back on my usual flavours so that it could work as a dish to serve with a cous cous salad and lentil salad.
Serves: 4 as a side
Prep: 15 min
Cook time: 20 min
Ingredients:
1 cup of brown rice
1 Spanish onion
1 broccoli head
¼ cup of almond slithers
A lug of sesame oil
Salt and pepper to taste
1. Get the rice on first up, that is going to take the longest as brown rice takes longer to cook than your white variety. For a cup of brown rice your going to need about a one and a half cups of water. (Check the pack for the particular variety you have.) Bring to the boil then turn down to a simmer and cover leaving to cook for 25 or so minutes. Let rest for 5 – 10 minutes to avoid ending up with mushy rice.
2. In the mean time sauté your Spanish onion and steam the broccoli.
3. In medium bowl combine the onion and broccoli with some almonds slithers. To intensify the flavor of the almonds you may want to toss them around a dry pan for a few minutes or shove in the oven.
4. When the rice is ready and has rested combine with vegetable mix and throw in a lug of sesame oil and your salt and pepper to taste.
5. Stir and serve. This dish tastes good warm or at room temperature.