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  COAST CUISINE  

  SALAD WITH COOKED BROWN RICE

 

 Coastweek   Kenya


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fresh VEGETABLE SALAD
WITH cooked BROWN RICE

GOOD ON ITS OWN OR TOGETHER WITH A 'VEGE' BURGER

Coastweek - - Science student and 'vegetarian' [but never 'vegan']
Amin Mohammed Tanu writes from Vancouver, Canada:" this is a
regular favourite in our College kitchen and goes really well with a
large 'vege' burger' - and others eat it with chicken nuggets. It is
recommended for those on a low-fat and low cholesterol diet'.

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INGREDIENTS: 

  • two cups cooked brown rice

  • half cup shredded carrots

  • half cup shredded, unpeeled zucchini

  • two tablespoons finely chopped onions

  • two tablespoons lemon juice

  • two tablespoon olive oil

  • one tablespoon dried parsley flakes

  • half teaspoon dried thyme

  • quarter teaspoon

  • salt Pepper to taste

 

Preparation time - two hours in the freezer before serving:

Method

  1. In a medium bowl, combine rice, carrots, zucchini, and onions.

  2. Toss well.

  3. In a small bowl, combine remaining ingredients.

  4. Pour over cooked brown rice mixture; toss thoroughly.

  5. Chill at least two hours before serving.

We are always interested in your opinions, suggestions, comments or 
contributions - If you have a favourite 'traditional' recipe that might go 
down well along the East African Coast, do send it in to us and we can 
share your pleasure and treasure with our readers around the world.

info@coastweek.com

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