I have been making this mouth watering salad for many years now and I don’t think I have ever made it for a dinner party or lunch crowd without somebody leaving with the recipe.  It is so deliciously moreish.  It is quite a carby salad so don’t have too much of it if serving it at dinner, but it makes a fantastic lunch for the week (and is delicious served with grilled haloumi, a big squeeze of lemon and some sambal if you like it hot!).  This salad goes beautifully with my Healthy BBQ Chook or marinated butterflied leg of lamb and a green salad such as my Chargrilled Vegetable and Haloumi Salad.

Brown Rice, Mint and Pine Nut Salad with Currants and Caramelised Onion

What you need:

120 mls (1/2 cup) olive oil

3 brown onions, halved and sliced

Sea salt and freshly cracked black pepper

150g  (2/3 cup) currants, covered with red wine vinegar and boiled for 3 minutes (reserve liquid)

3 cups cooked brown rice (I cook 1 1/2 cups brown rice with 3 cups water in rice cooker)

1/2 bunch flat-leaf parsley leaves only – chopped

1/2 bunch mint leaves only – chopped

2 finely sliced green chillies

2 lemons

120 grams (1/2 cup)  pine nuts, toasted

How to pull it together

Heat 30 mls (2 tablespoons) olive oil in a large frying pan over low heat.  Add onion, season with salt and pepper and cook on low heat for 20-30 minutes, stirring occasionally, or until caramelised.  Add currants and vinegar and stir.

Combine cooked rice, parsley, mint and chillies in a large bow.  Add remaining olive oil (90 mls or 1/3 cup)  and lemon juice and stir.  Add half the onions and half the pine nuts and toss to combine.  Top with remaining onions and pine nuts.

Enjoy XX

 

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