Pineapple, cucumber & chorizo brown rice salad
Prep 20 mins | Cook 5 mins | Serves 4
450g pkt quick cook (microwavable) brown rice
2 tsp olive oil
2 chorizo sausages, diced into small cubes
2 Lebanese cucumbers, diced
200g mini roma tomatoes, halved
½ yellow or red capsicum, finely diced
2 green onions (shallots), trimmed and thinly sliced
½ small Bethonga Gold pineapple, peeled and diced
Step 1 Cook rice in the microwave following packet directions. Transfer to a large bowl and set aside.
Step 2 Heat oil in a medium frying pan over medium-high heat. Add chorizo and cook, stirring often, until crisp. Drain and paper towel and set aside to cool.
Step 3 Add cooled chorizo, cucumbers, tomatoes, capsicum, green onions and pineapple to rice. Toss to combine and serve.
Good for you ... Lebanese Zucchini
A source of vitamin C and folate. Vitamin C helps us absorb iron from foods and both these vitamins contribute to the normal functioning of the body’s immune system.