Brown Rice and Tuna Salad

15/11/2017


Ingredients

  • 1 cup (250 ml) uncooked brown rice
  • ½ tsp (2,5 ml) salt
  • 1 x 170 g tin tuna in brine, drained
  • 2 tomatoes, cut in wedges
  • ½ cucumber, halved and sliced
  • ½ cup (125 ml) frozen whole kernel corn, rinsed
  • 1 carrot, chopped
  • 2 tbsp (30 ml) chopped fresh parsley
  • 1 tbsp (15 ml) chopped fresh mint or origanum
  • Dressing
  • 3 tbsp (45 ml) sunflower oil
  • 2 tbsp (30 ml) white grape vinegar
  • black pepper to taste
  • 1 tbsp (15 ml) lemon juice

Method

Place rice and salt in a pot and cover with water.

Bring to the boil and simmer for 40 minutes or until tender. Drain, rinse and allow to cool.

Dressing: Mix ingredients in a bowl until well blended.

Stir tuna, veggies and herbs into the rice with the dressing.

Serve as a light meal or lunch.