A great salad to pack for lunch at work or for the kids, this will also keep in the fridge for a few days without dressing.
Cook brown rice using the absorption method, and set aside to cool.
In a large bowl combine diced celery, corn kernels, broccoli florets, pine nuts and parsley.
Add the cooled brown rice and mix together. Season with salt and pepper. Add the shredded cheese and tuna and mix through.
Place salad in a takeaway container and fill an old herb jar with dressing and add to salad when ready to eat.
Adapted from a recipe on www.ninemsn.com.au
Makes 2 servings
| Prep Time: | 10 mins |
| Cooking Time: | 40 mins |
| Ready in: | 50 mins |
Suitable for: |
|
| Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 3138 kj |
| Calories | 750 kcal |
| Fat | 40.4 g |
| Saturated Fat | 5.6 g |
| Total Carbohydrate | 54 g |
| Total Protein | 38.8 g |
| Fibre | 8 g |
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