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Brown Rice Salad


wrasster
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6oz brown rice

salt

6 spring onions

1 red pepper, cored, seeded and diced

2 oz currants

2 oz roasted cashew nuts

2 tablespoons roasted sunflower seeds

6 tablespoons soy sauce dressing (see below)

3 tablespoons chopped parsley

 

Cook the rice in boiling salted water for 30 minutes until tender. Rinse and drain well. Chop spring onions finely. Transfer rice to a bowl while still warm and add the spring onions and remaining ingredients. Toss thoroughly and transfer to a serving dish. (When bulking up for parties and barbies I also use some pine nuts, toasted)

 

This quantity serves 6 - 8

 

Soy Sauce Dressing

 

6 fl oz sunflower oil

4 tablepoons soy sauce

2 tablespoons lemon juice

1 clove garlic, crushed

salt and pepper

 

Put all the ingredients into a screw-topped jar. Shake well to blend. Makes 300 ml, which keeps well in fridge. (also makes quite a good marinade for tuna before searing!)

 

Steve (Mrs. Wrasster!)

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