Brown rice salad | Recipe | Kitchen Stories

Ingredients

• 31⅔ g brown rice
• ⅓ tsp ground cumin
• ⅛ tsp ground coriander
• ⅛ tsp ground cinnamon
• ⅛ tsp salt
• ⅛ tsp black peppercorn
• ⅛ head butternut squash
• 20⅞ g mixed nuts
• ⅛ canned chickpea
• ⅛ canned kidney bean
• 20⅞ g sprouts
• ⅛ red bell pepper
• 2 cherry tomatoes
• ⅛ fennel
• ⅛ shallot
• 5 g baby spinach
• 16⅔ g mixed dried fruits
• 83⅓ ml water
• ⅓ tbsp olive oil