Breathe new life into leftover brown rice by transforming it into a cold lunch salad. This one gets a boost of flavour from a quick dressing that's savoury, spicy and sweet. For a hit of protein, add leftover salmon or shrimp.
- Prep time 10 minutes
- Total time 10 minutes
- Portion size 2 servings
Ingredients
Brown Rice Salad:
Curry Dressing:
Method
Curry Dressing: In small bowl, whisk together oil, lemon juice, curry powder, honey, salt and pepper. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Brown Rice Salad: In separate bowl, combine kale, rice, lentils, carrot and currants. (Make-ahead: Refrigerate in airtight container for up to 6 hours.) Add dressing; toss to coat.
Tip from The Test Kitchen: To store leftover brown rice, refrigerate it in an airtight container for up to two days.
Nutritional facts per serving: about
- Fibre 6 g
- Sodium 144 mg
- Sugars 11 g
- Protein 9 g
- Calories 351.0
- Total fat 11 g
- Potassium 525 mg
- Cholesterol 0 mg
- Saturated fat 2 g
- Total carbohydrate 57 g
%RDI
- Iron 23.0
- Folate 45.0
- Calcium 7.0
- Vitamin A 71.0
- Vitamin C 58.0
