Brown Rice Salad
Brown Rice Salad
| 1½ cups brown rice | 3-4 spring onions |
| ½ cup roasted peanuts | ½ cup currants / sultanas |
| 1 red pepper | 2 Tbs toasted sunflower seeds |
| 3 Tbs chopped parsley |
- Cook rice in boiling salted water for about 30 to 40 minutes until tender.
- Chop spring onions and wash, de-seed and dice the red pepper. Chop the peanuts and parsley.
- Toast the sunflower seeds in a saucepan on medium heat until browned, stirring constantly.
- Put all ingredients into a bowl then mix.
- Add the rice to the other ingredients.
Dressing
| ¼ cup oil | 2Tbs Lemon juice |
|
1 tsp grated lemon rind 1tsp sugar |
1-2 cloves finely chopped garlic |
| 1½ Tbs Soy sauce | 1cm piece root ginger finely chopped |
- Prepare the dressing by whisking all the ingredients thoroughly.
- Pour over salad and stir to combine.