Brown rice salad This brown rice salad goes a long way and is best served with your favourite meat and plenty of green salad veggies. Salad Print this recipe Details Serves: 8 servesNumber of ingredients: 9 ingredients Nutrition per servingEnergy: 889kjProtein: 4.1gCarbohydrate: 29.7gTotal fat: 8.1gSaturated fat: 1.3gDietary fibre: 2.3gSodium: 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.
