Recipe

Brown Rice Mint Currant Salad Recipe

	Kateau / All my dishes 1 year, 1 month ago Can be served as a side dish, or as a main course - good for vegetarian guests. Can be made a day ahead, so good picnic food. Prep:30m Cook:30m Servings:46	Kateau
	moreish

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Ingredients

Brown rice, mint, and currant salad

3 brown onions, halved and sliced

S&P

150 gm currants

red wine vinegar, to cover currants-

4 cups brown rice, cooked and kept warm

½ bunch parsley, leaves only - sliced

½ bunch mint

olive oil

120 gm pine nuts, toasted

2 lemons, juice of [or white vinegar]

1 green chillies, finelt sliced

Directions

Heat a little olive oil and cook onion slices until caramelized - about 30 min on very low heat.

Bring currants and red wine vinegar to a boil and simmer gently for 3 minutes, reserve liquid.

Add to onions with S&P to taste

Combine rice, mint, parsley and chillies in a large bowl, add half the onions and pine nuts with 1 tablespoon olive oil and the lemon juice [ or white vinegar]

Top with remaining onions and pine nuts, serve warm of cold with mesclun.

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