Saturday 16 November 2013

Vegan Lunch Recipe: Brown Rice and Pineapple Salad


I love pineapple. I love it with ice-cream, I love it on pizza. And I love it in salad. It's one of my favorite savoury salad fruits, along with mango. Anyway, even people who aren't cracked about pineapple should give this salad a go. It makes a lovely colourful accompaniment to any picnic table.

Ingredients:

One cup of uncooked brown rice, cooked in the manner you prefer
Half a cup of vegan mayo
A teaspoon of curry powder
The juice of half a lemon
Two cups of brocoli florets, steamed until bright green
A couple of spring onions, chopped
A cup and a half of fresh chopped pineapple pieces (or a can of pineapple pieces, drained)
A red capsicum, chopped
Half a cup of cranberries
Half a cup of cashews, toasted if you like

Instructions:

Cook the rice.

Steam the broccoli. Not too much. You want it still crunchy, but the color will come out in the steaming.

Combine the mayo, curry powder, and lemon juice in a small bowl.


Put the rice in a big bowl. Add the broccoli, spring onions, pineapple, capsicum, cranberries and cashews.


Mix well, then add the mayo/curry/lemon juice mix and mix again until it's all thoroughly combined.


Allow the salad to cool to room temperature, then serve.

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