A satisfying grain salad made with boiled brown rice, roasted red peppers, Turkish white cheese and fresh basil. Serve it cold on its own or alongside a main dish.
Boil the brown rice in plenty of water until the grains are tender but still chewy. Drain and let cool.
Roast the red peppers over a burner flame or in the oven until the skins are blackened. Peel and cut them into strips.
In a large bowl, combine the cooled rice with the roasted peppers, Turkish white cheese and fresh basil leaves.
Drizzle with the olive oil and lemon juice, toss gently and serve.
Important: Brown rice takes longer to cook than white rice. Cook it until the grains are tender but still chewy. Allergen: contains milk and dairy products (white cheese).
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