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Brown rice and vegetable salad with yogurt ras el hanout dressing

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Ingredients for 2 servings:

  • 125 g brown rice
  • 4 tbsp peas, cooked
  • 4 tbsp corn, cooked
  • 8 cherry tomatoes, quartered
  • 4 tbsp chickpeas
  • 4 tbsp Greek yogurt
  • 1 tbsp apple cider vinegar
  • 1 tsp Ras el Hanout
  • 1 tsp linseed oil
  • some Tabasco
  • some radish sprouts

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

spicy with Tabasco

Prepare rice according to package instructions. Add the vegetables to the cold rice. Stir together the dressing ingredients and season to taste. Mix the dressing with the rice and vegetables. Garnish with radish sprouts.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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