Instead of a rich mayonnaise dressing, try this rice salad with a homemade dressing.


Serving size
Serves 4 – 6
Salad
1 cup (250 ml) uncooked brown rice
½ tsp (2,5 ml) salt
1 x 170 g tin tuna in brine, drained
2 tomatoes, cut in wedges
½ cucumber, halved and sliced
½ cup (125 ml) frozen whole kernel corn, rinsed
1 carrot, chopped
2 tbsp (30 ml) chopped fresh parsley
1 tbsp (15 ml) chopped fresh mint or origanum
Dressing
3 tbsp (45 ml) sunflower oil
2 tbsp (30 ml) white grape vinegar
black pepper to taste
1 tbsp (15 ml) lemon juice
Method

1. Place rice and salt in a pot and cover with 2½ cups (625 ml) water.
2. Bring to the boil and simmer for 40 minutes or until tender. Drain, rinse and allow to cool.
3. Dressing: Mix ingredients in a bowl until well blended.
4. Stir tuna, veggies and herbs into the rice with the dressing.
5. Serve as a light meal or lunch.

Tip

1. Replace tuna with leftover chicken.

This recipe is in Cooking from the heart 1. Download PDF recipe book here.

Ingredients

Serving size
 Serves 4 – 6
Salad
 1 cup (250 ml) uncooked brown rice
 ½ tsp (2,5 ml) salt
 1 x 170 g tin tuna in brine, drained
 2 tomatoes, cut in wedges
 ½ cucumber, halved and sliced
 ½ cup (125 ml) frozen whole kernel corn, rinsed
 1 carrot, chopped
 2 tbsp (30 ml) chopped fresh parsley
 1 tbsp (15 ml) chopped fresh mint or origanum
Dressing
 3 tbsp (45 ml) sunflower oil
 2 tbsp (30 ml) white grape vinegar
 black pepper to taste
 1 tbsp (15 ml) lemon juice

Directions

Method
1

1. Place rice and salt in a pot and cover with 2½ cups (625 ml) water.
2. Bring to the boil and simmer for 40 minutes or until tender. Drain, rinse and allow to cool.
3. Dressing: Mix ingredients in a bowl until well blended.
4. Stir tuna, veggies and herbs into the rice with the dressing.
5. Serve as a light meal or lunch.

Tip

1. Replace tuna with leftover chicken.

2

This recipe is in Cooking from the heart 1. Download PDF recipe book here.

Brown rice and tuna salad