Monday, December 9, 2013

Bounce Back Brown Rice Salad

2 cups brown rice
4 cups water
tbs chicken stock
saffron threads
1 brown onion, finely chopped
dutch carrots thinly sliced
mint thinly sliced
toasted slivered almonds
1/3 cup currants

Cook brown onion at a low heat with a dash of oil until soft and sweet. Then simply cook rice - absorption method - eg. 2 cups rice and 4 cups water in a pot with lid on until all water is gone. When finished allow to cool and stir through mint, currants, carrots, onion, and almonds. Now enjoy!


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