Easy, refreshing and healthy. Make it from scratch or by using your fridge leftovers you can’t make it wrong. Use whatever vegetables you have available (raw or cooked) add some basil or pesto. This version is with peas, roasted peppers and tomatoes. Serve it warm or cold.
Tip: when you make rice make it more and keep it in the fridge up to a week. Cook Once Eat Twice 🙂
4-6
20 min.
15 min.
cooked brown rice 2-3 cups
frozen green peas 1 cup
orange/red bell peppers 2
tomatoes 3-4
chopped scallion TT
XVVO 1/3 c.
chopped basil (or pesto) 2 tbs
salt and pepper TT
opt. black sesame seeds TT
while the green peas are cooking with some water and salt
cut the previously cooked/grilled peppers in filets,cut the (cherry) tomatoes in half and chop the scallion.
in a big bowl prepare the cooked brown rice,add the peas, the pepper filets in the center,the tomatoes all around and garnish with scallion,basil and sesame seeds. Cover the salad generously with XVOO. Add salt and pepper to taste Note:as an option you can season the rice with some pesto instead of basil.
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