Rice Salad With Mint

Name: Rice Salad With Mint
Prep time: 15 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 2 cups brown rice, cooked and cold; 1 cup parsley, chopped; 8 ounces scallions, diced; 1/4 cup mint, chopped; 1/4 cup vegetable oil; 1/4 cup lemon juice; salt; pepper; 4 medium tomatoes, chopped; 8 radishes, sliced; 1 head romaine lettuce, quartered

Submitted by morgainegeiser

"Serve this African dish as a separate course."

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photo by Kiwi Kathy

Ready In:: 15mins
Ingredients:: 11
Serves:: 4

ingredients

2 cups brown rice, cooked and cold
1 cup parsley, chopped
8 ounces scallions, diced
¹⁄₄ cup mint, chopped
¹⁄₄ cup vegetable oil
¹⁄₄ cup lemon juice
salt
pepper
4 medium tomatoes, chopped
8 radishes, sliced
1 head romaine lettuce, quartered

directions

In wooden salad bowl combine rice with parsley, scallions, mint, oil, lemon juice, and seasonings.
Chill.
Just before serving, toss well.
Add tomatoes and radishes; serve over romaine lettuce.
NOTE: cooking time does not include time to prepare rice.

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Reviews

Delicious salad that keeps well. Makes quite a large quanity and as there are just me and DH eating at most meals it took a while to finish. However I just love constructing a selection of salads to take to work for lunch and this was a star performer. Wholesome and healthy. I didn't add all the dresssing as it didin't seem to need quite the total amount. I also left out radishes as I'm not a fan of them. Would definitely make again and I can see this going down well at any Christmas dinner as the colours look so much of Christmas. Made for Aussie / Kiwi Swap November 2012

Kiwi Kathy
It's basically tabbouli made with brown rice! YUM! This is easy & delicious & most refreshing during this heat wave! Thank you! Made for Aussie swap 7/11.

Elmotoo

RECIPE SUBMITTED BY

morgainegeiser

212

6/6/11- We bought another old house in Michigan at the end of January, with more room, but still with a small kitchen - lol! I did spend three months renovating the kitchen and it is very retro. It is bigger than the hobbit house kitchen, but still small. I also finished another degree - this time in small business and am now currently working full time on my small mobile art business. I sometimes miss working with the elderly as a mental health therapist, but for the time being I am doing what I had always wanted to do for many years. Plus I am enjoying fixing up my new old house. 1/1/11 - Just a quick update on my profie, considering its been a few years since I updated. I still love to cook and we are currently looking for a new house, preferably another old house, but one with a larger kitchen. I have recently had some GI issues which are causing me to look differently at food. In the next few months you will start to see me post some new recipes that will be good, healthy and appropriate to those who suffer from digestive problems and IBS. I live in Michigan at this time, but have lived in several different states and countries. I like to cook and have recently been striving to cook healthy. I am an artist and therapist by profession. I enjoy walking, reading and making cards. I am also presently working on another degree to add to my collection of two bachelors and two masters degrees. The latest challenge is an online degree in small business management. I believe I probably cook in one of the smallest kitchens around. We live in an official bungalow, is even listed on the national registry. However, bungalow must mean very small, we nicknamed our house the hobbit house. The kitchen is equipped with a 1929 mini stove, limited pot space on the stove. We recently got a new refrigerator - almost standard size, except shorter - the old coil on the outside one died. I have so little room, I store the majority of my cooking items and can goods in the basement. My challenge is to be the best chef I can, despite my cooking environment. 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