Nice eaten hot or cold!
They say variety is the spice of life, I say it is just confusing. The supermarket near my apartment in NYC is the same size as the superstores in the UK, generally out of town. There are three types of parsley, from three different continents, three different sections for fruit and veg, one organic, one non-organic, not sure what the other one is. My other half actually called me, as he was worried I’d got lost coming home, but I actually just got confused, and so decided to find all the ingredients it was best to just walk up and down every aisle (no need for the gym that day). Anyway, I eventually found everything, and I hope you enjoy this summer recipe.
Light and fresh
A simple recipe, easy to put together
Dairy, nut and gluten free
Ingredients
- 1 cup (150g) cooked wild rice
- 1 bunch spring onions, finely chopped
- 1 cup (150g) diced cucumber
- 1 cup (150g) halved cherry tomatoes
- 1 cup (30g) chopped flat leaf parsley
- 1 cup (30g) chopped mint leaves
- ½ tsp. ground cumin
- 1 lemon, juiced
- 50ml extra virgin olive oil
- Salt and pepper, to taste
(Options: The original recipe from ‘I quit sugar’ used Quinoa, I think wild rice, brown rice or even couscous works just as well. I added the lemon juice, salt and pepper, to taste. The recipe had a red pepper too, but I think this overwhelms the taste. If you eat meat, perhaps add grilled chicken or shrimp if you prefer)
Method
- Combine all the ingredients in a large bowl. Allow to sit in the fridge for 1-2 hours to make sure the flavours have infused. If you don’t have time, just eat out of the bowl.
