Nectarine & Brown Rice Salad with Marcona almonds in an olive oil, apple cider vinegar and honey
It's rare to find nectarines in Hong Kong, but I found these Chilean ones in the wet market this week. I then coincidentally read a similar recipe for this in the New Zealand magazine, Cuisine. This makes a quick girly lunch or a side side to an evening meal, and is vegan and gluten-free.
What you need:
1 cup of brown rice (uncooked)
2 ripe nectarines
2 large carrots
1 dessert spoon olive oil
1/2 cup of almonds
1/3 cup chopped parsley
3 spring onions
2 tablespoons of olive oil
2 tablespoons apple cider vinegar
1 tablespoon clear runny honey
Salt & pepper
Preheat oven to 200c.
Put your brown rice onto cook in a rice cooker or saucepan. Then set aside to cool.
While your rice is cooking, peel your carrots, then with the peeler, cut ribbons of carrot and lay them in a baking dish. Drizzle them with a little olive oil, season and bake for around 15 minutes until the ends curl up and go a little brown. Place to one side and allow to cool.
Finely chop your parsley and spring onions.
Mix your dressing.
Combine the rice, carrots, almonds, parsley, spring onions and dressing.
Keeps in the 'fridge for 24 hours.
Serves 2 adults.