crunchy brown rice salad
This salad is delicious, it has come from Jane Grover’s Naked Food – the way food was meant to be.
2 cups of brown rice
6 green shallots finely chopped
1 red capsicum finely diced
1/3 cup currants
60 grams of unsalted cashews finely chopped
2 tablespoons of sunflower seeds
1/2 cup flat leaf parsley finely chopped
1/4 cup of extra virgin olive oil
2 tablespoons of sesame oil
2 tablespoons of tamari sauce
2 tablespoons of lemon juice
1 tablespoon of caramalised balsamic vinegar
1 clove garlic crushed
Rinse rice in cold water and cook according to packet instructions, when cooked spread out on tray to cool.
Combine all dressing ingredients in a jar and shake well, put aside.
When rice is cool, combine with all other ingredients, pour dressing over the top and let absorb for about thirty minutes, then serve, this recipe is great the next day as well.