Brown rice salad w/ kale, black olives, sundried tomatoes & toasted seeds
This filling, wholesome, tasty salad is perfect for a shared meal. Feel free to add in your own favourite ingredients and make the recipe your own. It also stores brilliantly so is perfect for lunches and any leftovers are great for a quick dinner. I just throw a little roasted chicken, grilled tempeh or fish alongside and dinner is done.
This recipe is part of a summer collection for Nautilus Estate. Though happily, this salad has ingredients that are available all year round. You can see the other recipes at the link below. They make a wonderful shared meal.
Have a wonderful week. Kelly x
Brown rice salad w/ kale, black olive, sundried tomatoes & toasted seeds
Serves 6-8 as part of a shared meal
1 ½ cups brown rice
3 cups vegetable or chicken stock
5 large leaves kale – stems removed
1 cup pitted black olives – halved
½ cup diced sundried tomatoes
Large handful fresh parsley – roughly chopped
½ cup sunflower seeds
½ cup pumpkin seeds
½ teaspoon ground cumin powder
1 ½ tablespoons tamari or soy sauce
1 large ripe (but still firm) avocado – sliced or cubed
Dressing
¼ cup good quality olive oil
3 tablespoons lemon juice
1 garlic clove – finely diced
1 teaspoon whole grain mustard
1 teaspoon brown sugar
Sea salt and cracked black pepper
Place all the dressing ingredients in a jar and shake vigorously until well mixed. Taste and season well.
Rinse the brown rice and place into a medium saucepan with the stock. Bring to a boil before simmering gently for 25-30 minutes (or until liquid is absorbed) with a lid slightly ajar. Remove from the heat. Place the lid on tight and leave to sit for 5 minutes. All to cool to room temperature or chill in the fridge for a few hours. It’s important not to put the dressing over hot rice as it will all be absorbed.
Finely dice the kale leaves and mix through the rice along with the sundried tomatoes, black olives and parsley. Drizzle with the dressing and stir through. Taste and add additional seasoning as desired.
Place the sunflower seeds and pumpkin seeds in a dry sauté pan. Gently toast, moving regularly, over a medium heat until lightly golden. Add the cumin and cook for a further minute. Remove from the heat and drizzle with tamari. Mix well and pour onto a plate. Leave to cool for at least 5 minutes.
Top the salad with the toasted seeds and avocado.
Leftover salad can be stored in an airtight container in the fridge for 2 days.
