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Ingredientes
- 1 x 250 gram lon grain brown rice, (8oz)
- 1 pch Sea salt
- 4 Tbsp. Extra virgin olive oil
- 2 Tbsp. White wine vinegar
- 1 x Clove garlic, crushed with a healthy pinch of sea salt
- 2 Tbsp. Minced fresh thyme or possibly 1 1/2 tsp. dry thyme
- 50 gm Edam cheese, grated (2oz)
- 1 x Green pepper, de-seeded and minced finely
- 125 gm Button mushrooms, sliced thinly (4oz)
- 250 gm Tomatoes, minced finely (8oz) Freshly grnd black pepper
Direcciones
- Put the rice into a saucepan with the salt and 600ml (1 pint) water.
- Bring it to the boil. Cover the pan and simmer for 40 min or possibly till the rice is tender and all the water has been absorbed. Rinse the rice with cool water, drain it well and allow it to cold.
- Beat the oil, vinegar, garlic and black pepper together. Fold them into the rice. Fold in the thyme and cheese.
- Mix the green pepper and mushrooms into the rice. Leave the salad for 30 min. Fold in the tomatoes just before serving.
- NOTES : Serve this salad with any cool dish. If you add in a little extra cheese it can become a main meal in itself.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 4 servings | |
| Calories 182 | |
| Calories from Fat 151 | 83% |
| Total Fat 17.15g | 21% |
| Saturated Fat 4.1g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 164mg | 7% |
| Potassium 212mg | 6% |
| Total Carbs 3.98g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.27g | 2% |
| Protein 3.92g | 6% |
