1 1/2 cups brown rice
3 cups of water
1 bunch of parsley
1 bunch of mint
1/2 purple onion
1 clove garlic
Apple cider vinegar
Salt and pepper
Marigold and Chive flowers(optional)
Cook brown rice by absorption.
Add to pan with three cups of water
Bring to boil, cover completely,turn heat to low for 20 mins
Turn heat off and leave sitting on hot plate for another 20 mins
Chop parsley, mint, onion and garlic finely. A food processor is the quickest way.
Stir through rice, dress with olive oil, vinegar, salt and pepper.
If you have flowers pull apart into individual petals stir through salad reserving some for a garnish.