#Balsamic #beetroots, brown rice and #lentil salad

Discovered the concept of using 90 second microwave brown rice as an addition to salads!

It’s a great way to add some healthy carbs for a delicious lunch or as a side.

This combination of balsamic, beetroot, onions, lentils and walnuts with a good dollop or two of lemony yoghurt dressing is very delicious.

Serve it warm or cold.

Ingredients:

Pack of 4 pre-cooked fresh baby beetroots (available in supermarkets in Australia)

1 can brown lentils

250g 90 second microwave brown rice

1/2 red onion sliced thinly

1/2 cup copped continental parsley

1/2 cup walnuts

3 tablespoons balsamic vinegar

2 tablespoons olive oil

1 tablespoon brown sugar

1/2 cup plain Greek yoghurt

Juice of half a lemon

Method:

1. Cut beetroot into wedges, heat oil in non-stick pan, cook beetroot for 2-3 minutes, add vinegar and sugar and cook another 2-3 minutes until vinegar evaporates. Remove from heat.

2. Slice onions, chop parsley, squeeze lemon juice. Drain lentils. Mix yoghurt with pinch of salt and lemon juice.

3. Toast walnuts in a non-stick pan..be careful not to burn.

4. Cook 90 second brown rice

5. Put warm rice into a salad bowl, add drained lentils, onions, beetroot, parsley. Mix gently. Then top with toasted walnuts.

6. Dress salad with yoghurt lemon dressing.

Beef Mishikaki – looks yummy!

Been away from home for quite some time and these my mouth watering,honey balsamic beef Mshikaki was my way of welcoming myself back into the kitchen. I was feeling tired,jet lagged and starving.8 hours seated on a plane has never been a cup of tea,we all know how disappointing plane food can be. Long story […]

via HONEY BALSMIC BEEF MSHIKAKI  — We Men Should Cook