Brown rice salad
This salad goes a long way and is best served with your favourite meat and plenty of green salad vegies.
Details
- 8 serves
- 9 ingredients
Nutrition per serve
- Energy 889kj
- Protein 4.1g
- Carbohydrate 29.7g
- Total fat 8.1g
- Saturated fat 1.3g
- Dietary fibre 2.3g
- Sodium 179mg
Ingredients
- 1 cup brown rice (uncooked)
- 2 shallots, thinly sliced
- 1 small red capsicum, diced
- 1/3 cup currants
- ½ cup dry roasted cashews
- Dressing:
- 1/8 cup olive oil
- 1 tbsp lemon juice (fresh is best – you will need ½ lemon)
- 2 tbsp reduced-salt soy sauce
- 1 clove garlic
Method
- Cook brown rice in 2 cups of water (stovetop or rice cooker). Drain and cool. Tip: cook rice the day before and cool overnight in the fridge.
- Thinly slice the shallots and capsicum. Combine vegetables, currents, cashews and cooled rice.
- In a separate bowl prepare the dressing. Crush garlic and combine with oil, squeezed lemon juice and soy sauce. Whisk to combine and add to salad. Mix all ingredients well.
- Serve immediately. Tip: If you are preparing in advance, keep currants, cashews and dressing separate until just prior to serving as the cashews will go soggy.
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