Brown Rice Salad with Tenderstem Broccoli and Green Beans

Brown Rice Salad with Tenderstem Broccoli and Green Beans

Ingredient :

·      100ml (measured out) brown rice

·      2 tablespoons ready quinoa (optional, but delicious if included)

·      600ml boiling water

·      1 vegetable stock cube

·      Large handful tenderstem broccoli

·      Large handful green beans

·      1 tablespoon pine nuts

·      1 tablespoon chopped coriander

·      1 teaspoon dried mint

·      Drizzle olive oil

·      Juice of 1 lemon

Method:

1.    Add the boiling water to the pan, dissolve the stock cube in the water and add the brown rice. Bring back to the boil then cook on a medium heat for 25 minutes. Once cooked, drain off any excess water and pour the rice into a bowl. Allow to cool a little.

2.  While the rice is cooling, add the broccoli and green beans to a pan of boiling water and cook for 3-5 minutes so that the vegetables are cooked but still have a good bite to them. Drain the vegetables, run under cold water, drain again and add them to the bowl with the rice.

3.   Add all of the other ingredients to the bowl - pine nuts, coriander, dried mint, olive oil, lemon juice, and season to taste with freshly milled salt and black pepper. Stir together and serve.