This rice salad can be served warm or cool to your liking. Feel free to play with the seasonings, vegetables…salad is playful by nature! 😀
I mixed together: cooked brown rice, little squares of nori sheets (you can cut stripes with scissors and then make small squares), shortly blanched vegetables (young summer cabbage, celery root, parsley root, red radish and kohlrabi), black pepper freshly crushed, mustard, hemp seeds, wild garlic, lemon and pumpkin seed oil.
In this hot weather I make salads a lot as it´s the only thing that helps me stay cool and hydrated, plus it´s really quick so I don´t need to stand above the gas stove 😀
For this salad I used leftover brown rice into which I mixed several omega-3 rich ingredients: roasted pumpkin seeds, hemp seeds and 2 tsp of flaxseed oil. I also added chopped olives, one torn up sheet of nori seaweed, finely cut fresh dill and a teaspoon of organic coarse-grain mustard. So refreshing!!