Name: Apple, Walnut, Cranberry & Brown Rice Salad
Yield: Serves 4
Ingredients: 2 tablespoons white balsamic or white wine vinegar; 1 bunch fresh chives, finely chopped; ¾ cup (75 g) walnuts, coarsely chopped; Heaping ½ cup (75 g) dried cranberries (or raisins), coarsely chopped; 1 tablespoon honey; 2 small cloves garlic, pressed; 1½ cups (200 g) brown rice, cooked, at room temperature; 2 apples (Cortland or Braeburn), not peeled, diced; A few drops of fresh lemon juice; Sea salt and freshly ground black pepper to taste; ¼ cup (30 g) toasted black sesame seeds; 2 tablespoons olive oil; 1 teaspoon mustard

Preparation info

Serves
4

Difficulty
Easy

Appears in

Home Made Christmas

By Yvette van Boven

Published 2018

About

A really delicious side dish that I will easily eat for lunch, too. If you do want to eat it hot, heat up the rice before mixing it. But I like it just warm or at room temperature as well.

If you make the salad at least an hour in advance, the rice can really absorb the flavors, which only improves the dish.

Ingredients

For the Dressing

2 small cloves garlic, pressed
1 tablespoon honey
1

Method

Prepare

Whisk together all the ingredients for the dressing.

Drizzle lemon juice over the apples to prevent discoloration and combine them with the rice, along with the cranberries and chives. Pour the dressing over the salad and toss well. Let the salad stand for a while, to allow the flavors to be absorbed.