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Recipe for Tab's Brown Rice Salad

Makes  4-6 lunch or dinner meals

Boil 3 cups of brown rice. While the rice is cooking, heat a large fry pan or wok with1-2 tbsp Extra virgin olive oil

Add to the fry pan:

• 3 cloves garlic chopped finely
• 1 bunch shallots chopped finely
• 2 red capsicums chopped finely
• Optional one chile without seeds, chopped finely

(ALL INGREDIENTS ARE CHOPPED TO APPROX SIZE OF A FINGERNAIL)

Once these ingredients have softened, add:

• 1-2 bunches chopped asparagus
• 1-2 bunches chopped broccolini
• any other chopped green Chinese veggies
• 1-2 finely chopped carrots
• 1 cup of frozen peas or corn or both
• (for extra taste, add 1 tsp sesame oil and 1-2 tbsp tamari to fry pan)
• Add one bunch of finely chopped coriander towards the end
• Cook all ingredients until medium soft.
• Once the brown rice is cooked, rinse well and put in a large bowl.
• Add the stir-fried veggies to the same bowl and stir rice in with veggies well.
• Add 1 tbsp of sesame seeds
• Add 2 x 185g cans Sirena Tuna in oil or Paramount red Salmon or Mackerel (drain oil)
• Optional, add one can red or brown lentils (drained and rinsed) for extra fibre and protein.
• Mix all ingredients and eat hot or cold. Enjoy!

Note: This keeps well in the fridge in Tuppaware (transfer to tuppaware only once the food is room temperature – never when hot), and is a great lunch to take to school or work. 

Note: Don’t feel limited to the ingredients above - add whatever veggies you enjoy - the more colour, the better.