Brown Rice Salad

This is a really nice simple recipe that utilises left over brown rice. Full of gentle fibre that perfect for the bowels!

Ingredients

Cooked brown rice

Carrots (cut into strips - julienne)

Pitted raw black olives (cut into halves)

Sun dried tomatoes (soaked 1 hour or use fresh cherry tomatoes)

1/2 avocado (cubed)

Dressing

Dash of extra virgin cold pressed organic flax, hemp or olive oil

Splash of lemon Juice

Nori flakes (optional)

Freshly ground black pepper

Put all ingredients into a bowl, add seasoning and the oil and toss until well coated.

Serve as is or portion out two tablespoons and place on a bed of mixed green leaves (spinach, watercress, rocket etc.)

Valerie’s notes: For a variation on the above recipes, substitute brown rice for red or wild rice or quinoa. Wild rice and quinoa can be sprouted to make the rice dishes 100% raw.