rice and vegetable salad

Here’s a delicious and healthy brown rice and vegetable salad.

1 1/2 cups of organic short grain brown rice
1 courgette sliced
2 cloves garlic
1/2 yellow pepper chopped
sprig of thyme
small piece of peeled ginger, finely chopped
rapeseed oil
white truffle oil
cider vinegar
Dijon mustard
light soy sauce

Rinse the rice thoroughly
Cook the rice slowly (45mins) in double its quantity of water
Splash a bit of rapeseed oil into a pan
Chuck in the garlic, courgette and fry
Chuck in the chopped pepper
Chuck in the ginger and thyme

Separately, mix together another splash of oil, a tsp mustard, half splash of vinegar and a half splash of soy and add to this a few drops of truffle oil.Use this with best stationary exercise bikes and you are set. Whisk together, then add the warm vegetables and finally the cooked rice. Turn over gently and coat everything in the dressing.

Serve warm.