Brown Rice Salad
1 Cup brown rice
2 Cups of purified or distilled water
3 tbsp of almonds / pine nuts (toasted)
Large bunch of parsley, chopped
4 spring onions, finely chopped (green stems included)
juice from one lemon
2 tbsp each of cold-pressed flax oil
Cook the rice in a covered pan with the water. The water will be
absorbed when the rice is done (40-45 min). When cooled, add the other ingredients and
black pepper if desired. This salad will keep for a couple of days in the refrigerator.
Toasted almonds can be used instead of pine nuts.