This crunchy salad is easy to assemble and leftovers freeze well.
photography by: Russel Wasserfall
Serves: 4
Preparation time: 10-15 minutes
Cooking time: 10-15 minutes
1 cup
brown rice
3 Tbsp olive oil
1 Tbsp thyme
1 small red onion, peeled and quartered
2 cloves of garlic, crushed
125g (4 oz) portabellini mushrooms, sliced
125g (4 oz) button mushrooms, sliced
200g (7 oz) smoked chicken, cut into bite sized pieces
¼ cup almonds, roughly chopped
¼ cup pecans, roughly chopped
Salt and ground black pepper
Flat leaf parsley, to serve
Cook the rice according to package instructions.
Add half the oil to a wok or frying pan. Add the thyme, onion and garlic and sauté until the onion is softened.
Add the mushrooms and sauté for 2 minutes. Add the chicken, rice and nuts and heat through.
Season with salt and pepper and serve garnished with parsley.