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
150 g (5 oz) brown rice
10 cherry (or dates ) tomatoes
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
- 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.
- Scrape the carrots and cut into rounds or cubes, according to taste.
- 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.
- Add the rice and mix. Season with another spoon of oil and serve.