Ingredients:
2 cups Cooked red rice
2 cups Cooked brown Jasmine rice
1 Red pepper diced
2 Spring onions, chopped
2 stalks of Celery, diced
½ cup sprouted green lentils (or any sprouts you like, i.e. alfalfa, mung beans etc)
½ a Cucumber diced, (scoop out the seeds from the middle first)
Dressing:
2 heaped tbsps. Tahini 100% sesame paste (I like to use meridian organic)
2 lemons freshly juiced
1 bunches of fresh parsley
3 cloves of Garlic
Tamari – taste
Add a few tbsps. of water at the end of you would like it to have a thinner consistency
Method:
Prepare the Vegetables:
Dice the red pepper, spring onions, celery, and cucumber (scooping out the seeds from the cucumber first).
Chop the fresh parsley. 2. Combine the Ingredients:
In a large bowl, combine 2 cups of cooked red rice and 2 cups of cooked brown Jasmine rice.
Add the diced red pepper, chopped spring onions, diced celery, sprouted green lentils, and diced cucumber. 3. Make the Dressing:
In a blender or food processor, combine 2 heaped tablespoons of tahini, freshly juiced lemons, chopped parsley, and garlic cloves.
Blend until smooth.
Add tamari to taste.
If you prefer a thinner consistency, add a few tablespoons of water and blend again. 4. Dress the Salad:
Pour the dressing over the rice and vegetable mixture.
Toss everything together until well combined.
Serve immediately or chill in the fridge for a refreshing salad.
Enjoy your nutritious and flavorful rice salad!
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