Brown rice and vegetable salad with basil dressing

Cooking Salads Brown rice and vegetable salad with basil dressing

A fantastic lunch box ideas for grown ups. Healthy and tasty - use up leftover meats for this tasty salad.

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Microwave rice following packet directions. Transfer to a bowl. Stir in zucchini. Cover. Stand for 5 minutes.
  2. Add sliced beef to rice mixture with onion, tomato and capsicum.
  3. Combine mustard, vinegar, oil and basil. Add to rice mixture. Toss well to combine. Season with salt and pepper to taste. Top with basil leaves. Serve.

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200g leftover roast beef, thickly sliced
2 onions, cooked, cut into halves
250g packet 90-second brown rice
1 zucchini, halved lengthways, sliced
125g cherry tomatoes, halved
1/2 yellow capsicum, thinly sliced
2 tsp wholegrain mustard
1 1/2 tbsp red wine vinegar
1 tbsp extra virgin olive oil
1 tbsp fresh basil leaves, finely chopped
Basil leaves, extra, to serve

Adv

Autors
Preparation time
15
Cooking time
2
Difficulty
Medium
Serves
2 people
Method
Baking
Category
Salads
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