Mediterranean Brown Butter Rice Salad
Onions, garlic and cherry tomatoes are cooked down until almost caramelised in a beautiful brown butter sauce. Rice and quinoa are tossed in, with handfuls of mint, sultanas, almonds, and greens, to create a flavour packed salad. This salad keeps well so it’s a perfect make-ahead weeknight meal, for lunch the next day, or for entertaining! Please read ahead for the recipe!
100grams of butter
2 tablespoons extra virgin olive oil
salt and pepper, to taste
1 teaspoon cumin seeds
1 teaspoon of chilli flakes
1 brown onion, very finely sliced
2 garlic cloves, finely sliced
1/4 lemon, very thinly sliced
10 -15 cherry tomatoes
1 tablespoon white wine vinegar
2 mixed cups of brown rice an quinoa (precooked according to packet instructions)
Greens; baby spinach / lettuce / kale, washed and roughly chopped
1/2 cup of golden sultanas
1/2 cup of flaked almonds
1 bunch of fresh mint, roughly chopped
Cook rice and quinoa according to packet instructions and set aside. In a medium saucepan on medium -high heat add butter and cook, stirring occasionally, while it melts, then foams, then browns. (Around 5-7 minutes)
Once the butter has darkened and is releasing a nutty aroma, add the olive oil and spices then stir through. Add the onions, garlic, sliced lemon, and tomatoes and cook for 10-15 minutes or until the onions are almost caramelised and the tomatoes are about to burst. Lastly, add the tablespoon of white wine vinegar, stir through, then take off the heat.
In a large serving bowl add the rice and quinoa mix, sultanas, mixed greens, half the chopped mint, and the brown butter mixture of onions and tomatoes. Give everything a good mix, then sprinkle over the remaining mint and flaked almonds to serve. Please enjoy!
Notes: if you’re making this salad ahead of time, give the rice salad a quick zap in the microwave if you want then fluff up with a fork before serving!