Tim's Gluten Free Rice Salad

My eldest brother is a passionate food lover, actually all of my immediate family is.  Any gathering requires a great deal of discussion on what will be eaten over the various courses;  what will be drunk;  and who is making what.

This salad is a replication of a salad that my brother, Tim, had at a restaurant some years back but is a very simple, yet delicious salad that is a refreshing break from the usual potato salad.

Tim's Gluten Free Rice Salad

1 & 1/2 cups of brown rice
1/4 cup of wild rice
1 lemon, juiced
1/4 cup of extra virgin olive oil
a good pinch of salt;  more may be required depending on taste
1/2 cup of chopped fresh flat-leaf parsley
120g of blanched almonds

Heat the oven to 160 degrees fan forced.

Cook the two rices according to the directions on the packs.

Once the oven is heated, put the almonds on a tray shaking the tray a little to distribute them evenly.  Place in the oven and keep a close eye on them.  The aim is to have the almonds become a deep golden brown and not burn - you have been warned!!

Whilst the almonds are browning, juice the lemon and pour into a jug or jar.  Measure out the olive oil into the same dish.  Add a pinch of salt and stir or put a lid on the jar and shake or stir to combine.
Taste for balance of the flavours and adjust as required.

When the almonds are golden brown take them out of the oven and leave to cool.

Wash and chop up your parsley.  Leaves only please - no stems!  Chop it a finely as possible so it will combine with the rice easily.

Once the rices are cooked strain and leave to cool before combining all ingredients.

This salad is prefect to eat warm or to make ahead of time and get out of the fridge and deliver it straight to the table.

Happy eating!

monica@loveglutenfreeaustralia