#rice barley bulgur and wheat berry

askwhatsforlunch:

As days are getting much warmer, I like taking a break to lunch in the sun, in the garden when I can, and oftentimes, that lunch is a refreshing salad. This very slightly tipsy Rum Tuna and Mango Rice Salad is a special one! Happy Tuesday!

Ingredients (serves 2):

• 3 tablespoons Ginger, Lime and Chili Sauce
• 2 tablespoons Ginger and Lime Rum
• ½ small onion
• ½ large, ripe mango
• 1 ripe avocado
• 60 grams/2 ounces canned tuna, kept in water
• 2 cups cooked white rice, cooled
• 2 sprigs Garden Chervil

In a large bowl, combine Ginger, Lime and Chili Sauce andGinger and Lime Rum, stirring until well-blended.

Finely chop onionand add to the bowl.

Scoop out mango flesh, and cut into dices. Add mango dices to the bowl.

Peel, pit and dice avocado, adding to the bowl as well. Then, add tuna, and stir gently to combine.

Finally, add the rice, and gently toss to mix in the rum,sauce,fruitandtuna.

Chill in the refrigerator, at least a couple of hours.

Roughly chop Garden Chervil.

ServeRum Tuna and Mango Rice Salad, sprinkled with choppedGarden Chervil.

With the days being consistently warmer and sunnier, one feels a keener appetite for light lunches of cold salads. But, as always, a salad, even meatless, needn’t be boring. This bright Green Rice Salad is the perfect example, and it can also make a very good picnic, should you go on an adventure this weekend! Happy Saturday!

Ingredients (serves 1 or 2):

• 1 small Green Onion
• ½ cucumber, rinsed
• a small, ripe avocado
• ½ large lemon
• 1 tablespoon Vinaigrette Dressing
• 1 ½ cup leftover brown rice, cold
• 30 grams/1 ounce Feta cheese

Finely chop Green Onion. Spoon chopped white part of the Green Onion into a medium bowl; save green part for sprinkling.

Cutcucumberinto slices, and halve these slices. Add to the bowl.

Peel, pit and dice avocado, and add to the bowl as well.

Thoroughly squeeze the juice of the lemon halve all over the green vegetables, and drizzle withVinaigrette Dressing. Add the cold brown rice, and toss gently to mix well and coat in Dressing. Crumble in Feta cheese, and gently toss, once more. 

Chill in the refrigerator, at least half an hour before serving.

ServeGreen Rice Salad cold, sprinkled with reserved chopped green part of the Green Onion.