Health Brown Rice, Vegetable & Pesto Salad
This is absolutely divine, and one of my favourite go-to-meals! It has a variety of textures and colours that are full of nourishing nutrients. You can add some more of your favourite foods to mix this recipe up, but I tend to keep it as is. Serve with come organic tortilla chips or a side of gluten-free bread for a meal that is a bit more substantial. Lots of love, BB xxx
1 bunch mixed salad leaves
1/2 lemon, juiced
1 cup cabbage, grated
1 cup carrot, grated
1 cup cooked brown rice
1 tablespoon olive oil
2 teaspoon tamari sauce
Sprinkle of sultanas
2 -3 tablespoons organic pesto
Gluten-free and organic tortilla chips
Step 1- Cook the brown rice according to package directions and stir in a tablespoon of olive oil and tamari sauce once drained and fluffed. Season to taste and set aside.
Step 2- Slice the capsicum and place on a baking try in a preheated oven. I heat it to about 250 degrees. Drizzle with the olive oil and bake for 20 minutes, until the skin begins to bubble. Place aside to cool for about 10 minutes. Then peel the skin off and slice thinly. Season to taste.
Step 3- Begin to assemble the ingredients in your bowl. Place the mixed green leaves in one area and drizzle with the lemon. Add the cabbage and carrot and drizzle with lemon. Add some of the slice capsicum to the brown rice and place in the bowl. Then add the remaining capsicum to a different section. Drizzle with lightly with some more olive oil if you wish. Finally, add a generous dollop or two of pesto to the centre of the bowl. I kept it simple and bought some from my local health food store.
Step 4- Finally, you can add some delicious gluten free tortilla chips or serve with gluten free bread.