Brown rice salad, and how I got over my fear of.

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Oh my god, I know. Rice salad's hard to come at at the best of times, but to make the rice brown? What am I, trying to kill you?

Well I've recently adopted brown rice with gusto, after finding out it's actually nowhere near as awful as I'd been led to believe. And when I posted on Facebook that I liked it now, everyone was all "duh, it's awesome" and I felt like that kid who only finds stuff out way later than everyone else because they're either really unpopular or they've spent too much time reading books and not paying attention to the actual, real world.

Oh wait. I am that kid.

So brown rice. Where have you been all my life? I eat brown everything else, and I knew I was supposed to eat brown rice, but it seemed so chewy and hard and gross and would take over the whole dish with its brown-ricey flavour. Again, as with many food things, I was so wrong.

I like being wrong sometimes. If it leads to awesomeness, anyway.

So. eat. is good.

Ingredients:
3 cups cooked brown rice
1 punnet grape/cherry tomatoes, halved, or 2 very ripe red tomatoes
1/2 red onion, chopped
1 cup danish feta (or any feta really, but I like it salty)
1 handful each basil, mint and parsley, shredded
1 cup fresh spinach, chopped
any other veggies you want to add. I added green beans here, but pumpkin or sweet potato would be rad.
juice of 1 lemon and rind of half
1/4 cup of red wine vinegar
big drizzle of olive oil
salt and cracked black pepper

Directions

1. Mix. duh.

Do check that the seasoning gives it a ton of flavour... it can be a bit blah otherwise. Eat. Feel your insides having a party... in a good way.