Rice Cooker Salad – Middle Eastern Flavours – Abundantly Clear

Name: Rice Cooker Salad – Middle Eastern Flavours – Abundantly Clear
Ingredients: 1 cup medium grain brown rice; 2 cups vegetable stock (or 2 cups water and 2 tsp vege stock powder); 1 400g can cannellini beans or chickpeas (do not drain); ¼ cup sultanas; ½ tsp ground turmeric; ½ tsp ground black pepper; ½ tsp sumac; ½ tsp ground cinnamon; ⅓ cup lemon juice; 1 tbsp maple syrup (or to taste); 1 clove garlic - peeled and crushed; 15 cm length of cucumber; 1 red capsicum; 1 sprig fresh mint; 1 sprig fresh oregano; 100 g greens, e.g. spinach, silverbeet, kale - I like to include rocket and lemon sorrel, for extra flavour; ½ cup raw cashew nuts - toasted, if desired (optional)

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This salad is super tasty, and can be a complete meal. While it takes a while to make in terms of elapsed time, it requires very little attention, so is low on engaged time. You can mostly set and...

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Ingredients

1 cup medium grain brown rice
2 cups vegetable stock (or 2 cups water and 2 tsp vege stock powder)
1 400g can cannellini beans or chickpeas (do not drain)
¼ cup sultanas
½ tsp ground turmeric
½ tsp ground black pepper
½ tsp sumac
½ tsp ground cinnamon
⅓ cup lemon juice
1 tbsp maple syrup (or to taste)
1 clove garlic - peeled and crushed
15 cm length of cucumber
1 red capsicum
1 sprig fresh mint
1 sprig fresh oregano
100 g greens, e.g. spinach, silverbeet, kale - I like to include rocket and lemon sorrel, for extra flavour
½ cup raw cashew nuts - toasted, if desired (optional)