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Brown rice mint currant salad Recipe

Ingredients

How to make it

  • 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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The Cook

kateau Sydney, AU

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