This tasty salad features brown rice, one of the world’s healthiest foods. This is because only the outermost layer, or hull, has been removed so it maintains its status as a whole grain. It provides a good dose of many nutrients such as fibre, manganese, magnesium, selenium, iron and some B vitamins.
I’ve used the veggies I had on hand but use whatever you have available – capsicum, celery, carrot and so on – and chop them in the Thermomix to save time if you like. You could also replace the kale with rocket or baby spinach.
Smoked salmon is quite high in sodium so you probably won’t want to add any salt.
1000g water
200g rice
2 cloves garlic
1 knob of ginger, peeled and roughly chopped
1/8 fresh lemon, peel and flesh, no pips
25g EVOO or oil of choice
15g vinegar such as ACV or red wine vinegar
2-3 big handfuls of kale leaves
1 Lebanese cucumber, diced
3-4 green onions, sliced
½ punnet cherry tomatoes, halved
½ can corn kernels, drained
1-2 tablespoons capers, drained
1-2 tablespoons fresh dill
200g smoked salmon, sliced
Pour water into TM bowl. Weigh rice into simmering basket, rinse and place into position. Cook 30 min/Varoma/speed 4. Remove and rinse rice with cold water to cool and then place in salad bowl.
Empty water out of TM bowl and add garlic, ginger and lemon. Turbo for 2 seconds, scrape down sides and repeat. Add oil, vinegar and kale. Chop 2-3 sec/speed 5. Scrape down sides and repeat. ‘Massage’ for 2 min/REVERSE soft speed and add to salad bowl with rice.
Add cucumber, onions, tomatoes, corn kernels, capers, dill and salmon. Mix together gently but thoroughly.
old chris new tricks 