Rainbow Rice Salad


100g uncooked brown & wild rice
1 tin vegetable stock granules (or stock cubes)
1 tin four bean mix, drained
1 tomato, chopped
1 red pepper, chopped
1 yellow pepper, chopped

¼ cup canola or olive oil
1/3 cup balsamic vinegar
1 teaspoon lemon juice
½ teaspoon each parsley, oregano & thyme
1 teaspoon sesame seeds
salt & black pepper to taste


Serves 4

Add 2 teaspoons of vegetable stock granules to 300ml of boiling water into the rice bowl.
Add 200g of rice to the water and stock mix in the rice bowl.
Add water into the reservoir.
Put the rice bowl in the topmost basket.
Steam for 30-40 minutes.
Allow it to cool.
Chop all the other ingredients, drain the four bean mix and mix together through rice.
Mix all the dressing ingredients together - shake and pour over the salad.

A great quick lunch. Add more protein and Omega-3 80g fat-reduced feta, crumbed and 60g walnuts, chopped.