Brown Rice and Avocado Salad
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|1 cup||Brown rice|
|1 cup||Cherry tomatoes|
|⅓ cup||Fresh coriander|
|1 to taste||Salt & freshly ground pepper|
- Cook brown rice in plenty of boiling water for 30 minutes or until just tender to the bite. Drain well and set aside to cool totally.
- Combine cold rice with the peeled avocado (cubed with stone removed), halved cherry tomatoes, freshly squeezed juice of 3 limes, and coriander in a salad bowl. Season with salt and pepper and toss well.