BROWN RICE SALAD, TERIYAKI CHICKEN AND SPICY SALSA...

Let me start out by saying brown rice isn't as nasty as people make it out to be, it isn't nasty at all. It just has an earthier flavour as it is whole grain and it works with whatever recipe. This is a super simple recipe and i loved it!

Salsa

Green Pepper

Red and Green Chili Peppers

1 Tomato

1/2 a Medium Cucumber

1/2 Small Red Onion

1 Teaspoon Chopped Parsley

2 Tablespoons Lime Juice

Chop and combine all the ingredients together with lime juice in a bowl, season with a pinch of salt and black pepper. Cover and place in fridge.

Teriyaki Chicken

You can buy your teriyaki sauce or you can make yours. I made mine... Way cheaper...fewer artificial preservatives and stuff i can't pronounce.

4 Drumsticks

3 Tablespoons Dark Soy Sauce

1 Teaspoon Sugar

1 Teaspoon Red Chili Flakes

2 Tablespoons Rice Wine

1 Teaspoon Vinegar

1 Teaspoon Olive Oil (the original recipe calls for Sesame Oil but i prefer the flavour of Olive Oil)

1 Teaspoon Grated Garlic

1/2 Teaspoon Grated Ginger

Place chicken on a board and with a sharp knife make slits on your drumsticks.

Transfer chicken to a freezer bag and pour in all the teriyaki marinade ingredients. Mix properly, seal and pop into the fridge for 1 - 6 hours.

Pre-heat oven.

Lightly grease an oven tray and place your chicken. Pop in the oven and allow to grill for 20 minutes. !0 minutes on each side.

If you must baste the chicken with the remaining marinade, please make sure you boil the marinade for at least 2 minutes first, or use at the beginning stage of the cooking in order to kill off bacteria. Ingesting uncooked/not properly cooked marinade is just as dangerous as ingesting the raw chicken or any other raw meat for that matter.

Rice Salad
1 Cup Brown Basmati Rice
Carrots (Sliced)
Green, Red and Yellow Bell Peppers (Sliced)
1 Cup Fresh Spinach (Sliced)
1 Spring Onion Stalk
3 Tablespoons Olive Oil
2 Tablespoons Red Wine Vinegar
2 Tablespoons Chopped Parsley
1 Tablespoon Fresh Thyme
1 Shallot

Add 1 tablespoon olive oil into a hot pan and pour your rice and a little chopped onions (optional, i like onions a bit too much), mix properly until the rice is completely coated. Leave for about 30 seconds, add some salt and then a cup of water.

Allow rice to cook uncovered, adding a little water at a time as needed till your rice is cooked al dente (cooked but with a bit of a bite).

Take off the heat and allow to cool.

While it cools, blend shallot, parsley, thyme and red wine vinegar to make a dressing, adding the olive oil a little at a time until you have a smooth paste. Season with salt and a pinch of black pepper.

When rice is cool, combine with sliced vegetables and dressing and serve up.

Enjoy.