Enjoy your outings to the countryside with this brown rice salad. It has all the ingredients: healthy, easy, quick to make and original.
When we go on a hike, the food we bring has to meet certain requirements. It has to be healthy, nutritious, easily transportable, easy and quick to make.
This Japanese-style brown rice salad brings it all together. But, in addition, it has an oriental touch.
Ingredients for 2 people
- 250 g brown rice, cooked and loose
- 2 sheets of nori seaweed
- 1 handful of sprouted seeds
- half a handful of alfalfa sprouts or sunflower seeds
- medium large avocado
- 1 small carrot
- 1 tablespoon sesame seeds
For the vinaigrette
- 50 ml apple juice
- 1 tablespoon tamari
- 1 piece of ginger
- 1 pitted date, preferably of the Medjool variety
- 1 tablespoon apple cider vinegar
Preparation
- Prepare the vinaigrette by blending all the ingredients in an individual blender.
- Place the cooked and loose rice in a large bowl.
- Cut the nori seaweed sheets into elongated strips and set aside.
- Cut the carrot into julienne strips and the avocado into cubes.
- Then carefully mix the rice with the carrot, avocado, sprouts and sesame.
- Add the prepared vinaigrette to the salad and let it soak in for a few minutes before serving it at the table.
- To finish, sprinkle the salad with the nori seaweed, mix the ingredients carefully and serve in individual bowls.
It is important to place the nori seaweed at the last moment, so that it does not soften the rice.
