Serves 10
Ingredients:
- 1½ cups brown rice (I used Long Grain)
- Salt to taste
- 3 spring onions finely chopped
- 1 Red capsicum cored seeded & chopped
- 1 Green capsicum cored seeded & chopped
- 3/4 cup raisins
- 75 grams cashews, raw or roasted and roughly chopped
- 2 Tablespoons chopped parsley
- 3 Tablespoon of soy sauce dressing (or to taste)
- Soy Sauce Dressing
- 1/2 cup cooking oil
- 2 Tablespoons soy sauce
- 1 Tablespoon lemon juice
- 2 level teaspoons sugar
- 1 clove garlic crushed or finely chopped
- 1 cm root ginger finely chopped
- Salt & Pepper to taste.
Directions:
To make the soy sauce dressing, put all sauce ingredients into a jar with a lid and shake well to blend.
Cook rice in boiling salted water for 40-45 minutes until soft. Rinse, drain well & cool
Place in a bowl and add remaining ingredients.
Toss thoroughly before serving.
10 minutes before going to serve, add the soy sauce dressing to the rice and veges and toss well, then serve.
Source: http://allrecipes.com.au/recipe/10329/my-favourite-colourful-brown-rice-salad-recipe.aspx