This is a new salad I’ve made a few times since Christmas (as I discovered it Christmas night – my aunty had brought it along to a big, family gathering). Its crunchy, sweet, nutty and yummy. The perfect salad to take along to a party, have alongside barbecued meats, or for lunch with grilled chicken or some tuna.
We don’t eat brown rice very often, as my kids aren’t fans, but I really do love it when I eat it, and surprise, surprise, they love it too (as long as I keep the parsley and spring onions out of theirs)! I love the sunflower seeds and cashews (so good for you with their healthy fats) and the soy sauce dressing gives a nice salty contrast to the sweet currants. A winning salad!
Brown Rice Salad
450g cooked brown rice (I used the Sunrice 90 second family pack)
1 small red capsicum, diced
6 spring onions, white part only thinly chopped
1/3 cup currants
1/2 cup of cashews, dry roasted
2 tablespoons sunflower seeds, dry roasted
3 tablespoons Italian flat leaf parsley, finely chopped
1/2 cup corn kernels
1/4 cup sunflower, macadamia or light olive oil
2 tablespoons soy sauce
Juice of one lemon
1/2 glove of garlic, minced (optional)
salt and pepper to taste
Cook your rice and when cooled slightly add to a large mixing bowl with all other ingredients. Make up the dressing in a small jar and shake vigorously. Pour over the salad and mix well. Place in the fridge for 30 minutes to overnight. Feel free to add more oil and lemon juice to taste/texture before serving.