Ingredients
Cooked Brown Rice
- ¾ cup uncooked brown rice, rinsed and drained (160 g)
- 1⅔ cups water (390 ml)
Everything else
- 4 cups red leaf lettuce, chopped (110 g)
- 4 cups baby arugula, chopped (120 g)
- 1 cup Caesar Dressing (see the recipe here)
- 2 cups canned cannellini beans, drained and rinsed (300 g)
- 2 cups Cooked Brown Rice, warm
- 2 cups cauliflower, chopped into bite-sized pieces (200 g)
- 1⅓ cups cucumber, diced (185 g)
- 1⅓ cups tomato, diced (240 g)
- ½ cup red onion, thinly sliced (80 g)
- ½ cup raw walnuts, chopped (60 g)
Instructions
Cooked Brown Rice
- Rinse the rice well and strain in a fine mesh strainer. Tap the strainer against the sink to remove excess water. Place the rice into a stock pot, along with the (new) water. Bring to a boil, stir, turn the heat to very low, and place a lid on the pot.
- Cook for 25-35 minutes. The cooking time varies depending on your altitude. The higher the altitude, the longer it takes to cook. Check after 25 minutes and if there is liquid still in the pot, keep cooking until all of the liquid has been absorbed and the rice is fluffy.
Put your salad together
- In your salad bowl, add some lettuce and baby arugula and drizzle with Caesar Dressing. Mix until the greens are coated with the Dressing.
- Add some beans, rice, cauliflower, cucumber, tomatoes, and red onion.
- Drizzle with more Caesar Dressing and top it off with a handful of walnuts. Now munch like the badass that you are!