Monday, October 13, 2008

Brown Rice Salad

Serves: 4-6


1 cup brown rice
2 1/2 cups water
1 egg
7 ounce (200 g) natural yogurt
2 tablespoons lemon juice
1 tablespoon honey
Cayenne pepper (optional)
2 hard-boiled eggs, chopped
1 red pepper, chopped
1 cup sliced celery
1/2 cup toasted pine nuts

Microwave Method:

1. Place brown rice and water in a large dish. Cook for 20-25 minutes on HIGH until tender, drain.
2. Combine egg, yogurt, lemon juice, honey and cayenne pepper.
3. Cook for 6-8 minutes on MEDIUM HIGH until sauce slightly thickens. Stir every minute.
4. Mix together hot rice, yogurt sauce, chopped eggs, pepper, celery and pine nuts.

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