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Brown Rice Salad Indian

Gluten-free Warm Brown Rice Salad with loads of veggies and herbs is ideal for chilly days and suits all including weight watchers. 

Course Main Course, Salad
Cuisine Indian
Keyword Brown Rice Recipes, Gluten-free Salad
Prep Time 10 minutes
Cook Time 30 minutes
Soaking Rice 4 hours
Total Time 40 minutes
Servings 4
Author Samira

Ingredients

  • 1 Cup Brown Rice
  • 3 Cups Veggies
  • 1 Tablespoon Olive Oil
  • 1 teaspoon  Oregano
  • 1 teaspoon  Italian Seasoning
  • 1 teaspoon Chilli Flakes
  • 1 Tablespoon Lemon Juice
  • 1/4 Cup Parsley (Or Green Coriander or Spring Onion Greens)
  • 1 Tablespoon Pinenuts (Or Almonds)

Instructions

  1. Wash brown rice thoroughly in running water and soak them at least for 3 to 4 hours.

  2. Boil plenty of water in a large vessel. When the water starts boiling, add in the soaked rice (after removing the water in which they are soaked).

  3. Let it boil on medium heat till tender.
  4. Once boiled, put the rice in the colander so that all excess water is drained out. This way, you get rid of unwanted starch and therefore the calories.
  5. While the rice is getting boiled, you prepare veggies. Chop green onions, peppers, broccoli, carrots, baby corns and corn kernels.
  6. In a pan, heat oil. Put oregano, Italian seasoning and chilli flakes. saute for a minute so that they swell up nicely.
  7. Add veggies, saute on high flame so that they are slightly cooked retaining their crunchiness.
  8. Toss in boiled and drained brown rice.
  9. Season with salt.
  10. At this stage, you can keep it like this till the time of serving.
  11. At the time of serving, heat the salad and mix in lemon juice, parsley and almonds/pine nuts.
  12. Serve with a smile, soup optional.

Recipe Notes

  1. Boiling rice instead of cooking helps you get rid of excessive calories.
  2. You can choose veggies as per your preference and their availability.
  3. Better to use veggies which can be eaten raw also. I used carrots, bell peppers, broccoli, corns, baby corn and spring onions. Use spring onion greens in the last at the time of serving.
  4. Lemon juice, parsley (or green coriander or spring onion greens) and nuts should be added in the last after heating the salad.