Now that I’ve tried it, I highly recommend this brown rice, herb and fennel salad.
Are you one of those people (like me) who read this title and quietly said to themselves, “Brown rice, no. Fennel, no”. Well, that was me and my words of wisdom are ‘don’t knock it, until you’ve tried it’. This delicious brown rice, herb and fennel salad recipe comes from Tenina Holder’s, Tenina’s America cookbook and when Tenina came to London recently, this little recipe was on the class menu and by far once of the real winners of the day. So good, that in just I’ve already made it six times in the past 3 weeks. It gets the kids thumbs up and fussy husband ate it too.
Brown rice adds so many great qualities to the salad. It has a nuttiness and slightly chewy texture that makes it just delicious. You can serve it alone, as I have done many times since the class or pair it with jerk chicken or a piece of salmon to add some protein.
