The English Post

Brown rice summer salad

BROWN RICE SUMMER SALAD
Written by Veronica Lavenia

Brown rice summer salad is the classic dish to take away for a picnic or a day at the sea. Made the evening before is even more tasty because the flavors blend better together.

Brown rice is more digestible and keeps all nutrients intact than white rice. In addition, it keeps its fragrance and its crisp grains also the day after. It is also an excellent antioxidant, helps keep cholesterol and blood sugar levels low. It is an excellent regulator of blood pressure and fights nervous hunger and water retention. Brown rice is highly and, thanks to the high percentage of vegetable fibers, it reduces the appetite stimulating the sense of satiety.  It is also recommended for those suffering from insomnia due to the natural presence of melatonin (the hormone that regulates the sleep-wake cycle). Naturally gluten-free, it is recommended for those suffering from food intolerances.

Brown rice summer salad: Ingredients

Serves 2

150 g (5 oz) brown rice

10 cherry (or dates ) tomatoes

2 carrots

5 green olives, pitted

5 black olives, pitted

2 tbsp extra virgin olive oil

1 tsp dried chili powder

10 basil leaves

A sprig of parsley

Pinch of sea salt

Brown rice summer salad: Method

  1. Wash the brown rice and cook in boiling salted water, according the instruction of the package. Drain the brow rice and set aside.Wash the cherry tomatoes and cut in half. 
  2. Scrape the carrots and cut into rounds or cubes, according to taste. 
  3. In a bowl, pour the tomatoes, carrots and olives. Season with the lemon juice, extra virgin olive oil, chili powder, basil and parsley. Stir well and allow to rest for at least 30 minutes. 
  4. Add the rice and mix. Season with another spoon of oil and serve.

BROWN RICE SUMMER SALAD

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About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free from Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.