Recipe for Brown Rice Salad with Cheese 
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Yield:
4 servings
Ingredients:
Amount Ingredient
1 x 250 gram lon grain brown rice, (8oz)
1 pch Sea salt
4 tbl Olive oil
2 tbl White wine vinegar
1 x Clove garlic, crushed with a pinch of sea salt
2 tbl Chopped fresh thyme or 1 1/2 teaspoons dried thyme
50 gm Edam cheese, grated (2oz)
1 x Green pepper, de-seeded and chopped finely
125 gm Button mushrooms, sliced thinly (4oz)
250 gm Tomatoes, chopped finely (8oz)
Instructions:
Instructions: Put the rice into a saucepan with the salt and 600ml (1 pint) water.

Bring it to the boil. Cover the pan and simmer for 40 minutes or until the rice is tender and all the water has been absorbed. Rinse the rice with cold water, drain it well and allow it to cool.

Beat the oil, vinegar, garlic and black pepper together. Fold them into the rice. Mix in the thyme and cheese.

Mix the green pepper and mushrooms into the rice. Leave the salad for 30 minutes. Mix in the tomatoes just before serving.

NOTES : Serve this salad with any cold dish. If you add a little extra cheese it can become a main meal in itself.

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