Recipe and Images by Emma Galloway
This herb-forward brown rice salad is just as nice eaten fresh as it is eaten as leftovers the next day. If you eat feta, a little crumbling of that would also be a great addition.
Serve 6–8
3 cups cooked, cooled medium-grain brown rice
500g asparagus
3–4 radishes, finely sliced
handful flat-leaf parsley, roughly chopped
Salsa Verde
1 cup mint leaves
1 cup flat-leaf parsley leaves
2 tsp Dijon mustard
2 tbsp capers, chopped
½ cup extra virgin olive oil
2 tbsp lemon juice
finely grated zest 1 lemon
Bring a saucepan of salted water to the boil. Place cooked brown rice in a large bowl. Snap the ends off the asparagus and place into the boiling water. Cook 45–60 seconds until just tender, drain and plunge into iced water. Drain, cut in half on a diagonal and add to the bowl of rice, along with the sliced radishes and chopped parsley.
To make the salsa verde, combine mint and parsley in a food processor and pulse until finely chopped. In a bowl, combine mustard, chopped capers, lemon zest and juice and olive oil. Stir through chopped herbs, season well with salt. Stir salsa verde through the brown rice mixture, taste and adjust seasoning if needed.
