Another beautiful recipe for you from Emma Galloway of My Darling Lemon Thyme!
This substantial salad is perfect for pot-lucks. We’ve used Beet + Apple Sauerkraut here but our plain red or green sauerkraut would work great too.
1 cup medium grain brown rice
2 stalks celery, finely diced
1/2 red onion, finely diced
1 red apple, cored and finely diced
1/2 cup toasted walnuts, roughly chopped
1/2 cup drained GoodBugs NZ Beeter Be Good Beet + Apple Sauerkraut, reserve sauerkraut juice for the dressing
A big handful of flat-leaf parsley, roughly chopped
1 teaspoons wholegrain mustard
1 teaspoon honey or pure maple syrup
1 tablespoon reserved sauerkraut juice (use extra lemon juice if you don’t have quite enough)
The juice of 1/2 lemon
3 tablespoons extra-virgin olive oil
Wash rice and drain well. Place into a saucepan, cover with 2 cups cold water, bring to the boil, reduce heat to low, cover with a fitted lid and cook 20-25 minutes or until rice is tender and water has been absorbed. Remove from heat and set aside with the lid on for 5 minutes before removing lid and fluffing up with a fork. Set aside to cool to room temperature.
Transfer cooled rice to a large bowl, add celery, red onion, apple, walnuts, sauerkraut and parsley. Mix well to combine. In a small bowl combine dressing ingredients and whisk to combine, season with salt and pepper, then pour over salad and mix well. Taste and add a touch more salt if needed, then serve.