First posted: Jan 23, 2017

Brown Rice Salad with Salsa Verde Dressing


To be served alongside the Chicken Espetadas.



Cooks in:        Serves:4-6

  • 1 cup brown rice
  • ¼ cup brown or green lentils
  • 2 and ½ cups water
  • 1 tin local beans, drained
  • Roughly chopped fresh parsley and chives
  • 1 roll soft goats cheese
For the Salsa Verde Dressing
  • ¼ cup Willow Creek olive oil
  • 2-3 Tbsp lemon juice
  • 1 Tbsp fresh parsley, finely chopped
  • 6-8 fresh chives, finely chopped
  • Mix together and adjust and season to taste

What to do

1. Soak the rice and lentils for 1 hour, then drain.

2. Cook the rice, lentils and beans together in a pot of boiling water (with no salt added as this can make the lentils and beans mushy).

3. While the rice cooks, mix the dressing ingredients together and set aside.

4. Assemble your salad, starting with your brown rice, lentils and beans. Then add chopped parsley and chives.

5. Drizzle some olive oil, squeeze fresh lemon juice and crumb the goats cheese onto the salad.

Photo from 'Sarah Graham's Food Safari Season 2' by Ricardo de Leça.

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