Brown Rice Salad

Being Asian, I love my rice (almost as much as it loves to show on my hips) but I've always wanted to embrace my Australian side by having salads (just like everybody else).  Thank goodness for Lisa who has introduced me to the ideal combo - a Brown Rice Salad!

I have tweaked the original recipe and omitted some elements however I included the original items in the recipe below should you want to add them (I crossed out what I didn't use). 

 

Ingredients

1 cup cooked brown rice (needs to be cooled completely before use so made it last night!)

1/2 cup currants/raisins

1/2 cup (60g) toasted cashews 

2 spring onions, thinly sliced (feel free to add more if you like it strong!)

1 red capsicum, chopped into small pieces

3 Tbs chopped parsley (didn't have any)

60g sunflower seeds (I just added more cashews)

Okay, I should add that I think they totally got their ratios wrong with the dressing.  I pretty much had equal parts of oil, soy sauce and lemon juice - feel free to tweak it to your taste! Taste the oil before you add it in case it has gone rancid, is too heavy/burns the throat etc. Sesame, a light fruity olive or grapeseed oil are excellent alternatives.

Dressing (I make it in a separate bowl to ensure that I am happy with the balance first)

30mls sunflower oil 

30mls soy sauce/tamari

30mls lemon juice

1 clove crushed garlic

Method

Combine ingredients in a large bowl and make up the dressing in a smaller bowl.

Once you're happy with the dressing, pour over and mix well.

Happy eating!