PREPARATION

1. Take a heavy skillet, add 1.5 litres water and bring it to a boil.
2. Add 250 grams brown rice and mix it well.
3. Boil for 8 - 10 minutes on medium heat or until the rice is done.
4. Remove it from heat and drain the rice. Keep aside.
5. In a bowl, add 45 milliliters olive oil, 1 tablespoon vinegar, 1 teaspoon salt, 1/2 teaspoon black pepper powder and mix it well.
6. In a mixing bowl, add boiled brown rice, 140 grams bell pepper, 200 grams boiled kidney beans, 130 grams onions, 12 grams coriander, prepared dressing and mix it well.
7. Serve.

Vegetable Salad

Servings - 2 - 3

INGREDIENTS

Water - 800 milliliters
Carrots - 170 grams
Water - 1500 milliliters
Brown rice - 250 grams
Oil - 45 milliliters
Lemon juice - 2 tablespoons
Salt - 1 teaspoon
Black pepper powder - 1/2 teaspoon
Bell pepper - 200 grams
Green peas - 200 grams
Black olives - 2 tablespoons