Recipe of the Month – May

Today’s Recipe of the Month is a tried and tested favourite of mine, Rice Salad, which is perfect to eat hot or cold, can be made using leftovers and is a super handy meal to make for lunch.

Firstly you will need to cook some rice, I really like using wild rice but Basmati rice or any other rice will do.  I usually cook enough for 2 servings.

You can choose all kinds of different veg to go with your rice, here’s a list of a few that works really well

  •     Peas
  •     Carrots
  •     Celery
  •     Courgette
  •     Mushrooms
  •     Tomatoes
  •     Sweetcorn
  •     Chickpeas
  •     Peppers
  •     Olives
  •     Beetroot
  •     Onions

I try to add a few different coloured options as I like my plate to be as colourful as possible!  Not only that but you are getting nutrition, vitamins and minerals from a wide array of foodstuffs!

If I have any leftover soy mince or quorn pieces from my previous meal I will add them to the mix and have also added pineapple chunks, peanuts, sultanas and other nuts, seeds and fruit to add a bit of texture and flavour interest as well!

I use about 1 portion of each of my selected vegetables, prepare and cook if necessary before adding to the rice and stirring it all in.

I enjoy this hot in a bowl or cold with a salad at lunch in work!

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