Brown rice salad
Photo by Tam West
- Toss cooked brown rice with blanched spring vegetables (asparagus, snow peas, broad beans), chopped marinated artichokes, a large handful of finely shredded kale, slices of fresh pear, chopped chives and a handful of toasted walnuts.
- To serve, dress with a little olive oil and citrus juice, sea salt flakes and freshly ground black pepper (and wild pea flowers from the garden if you have them).
This tasty and nutritious rice salad is sturdy enough to be transported for a picnic. See more of Warren's alfresco ideas