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Brown rice salad

Great to take to work. Keeps for three to four days in the fridge without dressing.

Ingredients

  • 1 cup brown rice
  • 2 long sticks celery, diced
  • 1 tin corn kernels, drained
  • ½ cup blanched broccoli florets
  • ½ cup pine nuts, toasted
  • 1 cup tasty cheese, shredded
  • Handful of parsely, finely chopped (optional)
  • Freshly ground pepper, to taste
  • Dressing:
  • Make your own or use store bought dressing of your choice.
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Method

  1. Cook brown rice according to packet instructions.
  2. In a large bowl combine diced celery, corn kernels, broccoli florets, pine nuts and parsley (optional).
  3. Add the cooled brown rice and mix together. Season with salt and pepper. Add the shredded cheese and mix through.
  4. Place salad in a takeaway container and fill an old herb jar with dressing and add to salad when ready to eat.
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