Salmon and Brown Rice Salad

Salmon and Brown Rice Salad

 

INGREDIENTS

  •  95 g fish - canned pink salmon (drained)
  •  2 cup leafy salad greens (of your choice, 1 cup = 77.5g/2.7oz)
  •  120 g brown rice (cooked weight) or 50 g brown rice (uncooked weight)
  •  1 tsp olive oil

Method

  1. Use a ratio of 1 rice to 2 water. Add water to a pot and place over medium heat.
  2. When boiling, add rice and allow it to come to a gentle simmer.
  3. Cover the saucepan and reduce heat to low. Allow to simmer until rice is tender and water is evaporated (~15 minutes)
  4. Prepare the green salad ingredients and serve alongside the rice and salmon.
  5. Top with a little oil and optional: salt and pepper.
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