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
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.