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

 

Receive regular updates from The Shrinking Hubby

We'll send you recipes, offers & other fun stuff, and we'll never share your information.

You have Successfully Subscribed!