A hearty grain salad where boiled brown rice meets charred red pepper, white cheese, and fresh basil. Served cold, it works well both on its own and alongside a main dish.
Boil the brown rice in plenty of water until the grains are tender-firm; drain and let cool.
Char the red peppers over an open flame or in the oven until the skins blacken; peel and cut into strips.
Mix the cooled rice with the charred peppers, white cheese, and basil leaves in a large bowl.
Drizzle with olive oil and lemon juice, mix gently, and serve.
Important: Brown rice takes longer to cook than white rice; make sure the grains stay firm but chewable. Allergen: contains dairy (white cheese).
If you boil the rice the night before and let it cool, the salad mixes together more easily without falling apart. When roasting your own peppers, letting them rest in a plastic bag for a few minutes before peeling makes the process easier.
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