Nectarine & Brown Rice Salad with Marcona almonds in an olive oil, apple cider vinegar and honey dressing - vegan and gluten-free
February 4, 2015
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.