Rainbow Rice Salad

This weekend was like those you dream of having. Relaxing, full (but not TOO full) of great friends, and even including an afternoon nap or two. Just what the doctor ordered. And on a relaxing weekend, you want a relaxing time in the kitchen too, right? This light salad promises just that. And look how pretty it turned out! I love colourful food... *smile*

Rainbow Rice Salad

Serves 5 (as main dish, more if served as a side)

1 1/3 cups uncooked brown rice

1 tbsp olive oil

1 tbsp lemon juice

2 large slices of ham (approx 100g), finely chopped

3 babymarrows, finely chopped

3/4 small yellow bellpepper, finely chopped

4 radishes (approx 60g), finely chopped

a handful of fresh basil, finely shredded

a handful of fresh parsley, finely shredded

salt & pepper to taste.

1. Cook rice in a big pot of salted boiling water until done. Don't overcook. Allow to cool down slightly, then dress with olive oil and lemon juice.

2. Add the ham and vegetables, as well as the herbs and mix through the rice to distribute evenly. Season to taste and serve.

Note: Yes, the babymarrows are eaten raw - try it, they're great that way. 

Nutritional info (per serving): Calories 240.8, Total fat 6.5 g, Saturated fat 1.1 g, Polyunsaturated fat 0.5 g, Monounsaturated fat 3.0 g, Cholesterol 11.0 mg, Sodium 270.9 mg, Potassium 189.8 mg, Total carbohydrate 40.0 g, Dietary fiber 2.7 g, Sugars 0.2 g, Protein 8.3 g

Good source of: Vitamin C 71.8 %,