Week 6: Rice Salad

A delicious and filling rice salad that you can make in a quantity to keep you snacking for days.

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4+ SERVINGS

INGREDIENTS:

•  1 cup (uncooked) brown rice 
•  1/2 green capsicum finely diced 
•  1 small cucumber finely diced 
•  1 cup corn kernels 
•  1/2 red onion finely chopped 
•  Big Handful baby spinach
•  Lemon

OPTION: Tzatziki or Greek Yogurt

METHOD:

1. Cook rice (follow packet instructions) rinse with cold water and drain 
2. Finely dice capsicum, cucumber and red onion, shred the baby spinach thinly
3. Add all ingredients to a large bowl and mix together, add a sqeeze of lemon juice and chill in fridge for 15 mins (You can leave it as long as you like)
4. Serve with dollop of tzatziki or yogurt to yours if you have it. 

TIP: This is great to make in bigger batches and store in containers for snacks

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