Red Rice Salad with Green Beans, Mushrooms and Sardines

http://schneiderchen.de | � 2019 | http://angiesrecipes.blogspot.com

Chewy, nutty, nutritious, this delicious red rice salad is perfect for outdoor eating on those hot summer days. It is great served with grilled beef, chicken or fish and pack up any leftovers for lunch the next day. It actually tastes much better the next day. The nutty, earthy flavour and crunchy, firm texture of red rice elevate the dish instantly, but you can use any brown rice in its place.

250 g Red rice, boiled in salted water for 25 minutes, drained 300 g Green beans, trimmed 300 g Button mushrooms, sliced 4 tbsp Olive oil 1 tbsp Apple cider vinegar 1/2 Lemon, juiced 1 Garlic clove, minced Black salt and freshly ground peppers 1 stalk Celery, thinly sliced 2 tbsp Chives, chopped Red oak leaf lettuce Sardines in olive oil, drained

1. Boil the rice in plenty of salted water until just cooked, about 25 minutes. Drain.
2. Meanwhile, prepare the roasted vegetables. Toss trimmed green beans and button mushrooms with 2 tablespoons of olive oil. Season with black salt and freshly ground peppers. Roast for 25 minutes or until tender.
3. Place apple cider vinegar, lemon juice, the remaining olive oil and the minced garlic in a glass jar with a fitted lid. Season with salt and peppers and shake well.
4. Tip the drained red rice into a large bowl. Pour the dressing over the warm rice and mix well. Let it soak in a little, then toss in the roasted vegetables together with roasting juice, sliced celery and chopped chives.
5. To serve, place them over some salad greens and top with sardines.

http://schneiderchen.de | � 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2019 | http://angiesrecipes.blogspot.com

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