Name: Brown rice and tuna salad
Ingredients: Serves 4 – 6; 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; 3 tbsp (45 ml) sunflower oil; 2 tbsp (30 ml) white grape vinegar; black pepper to taste; 1 tbsp (15 ml) lemon juice

Category1st edition, Meals

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