 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Light summer salad. The cooking time does not include the time for the rice to sit with the soy sauce. Ingredients:
1 cup brown rice |
1 3/4 cups water |
1/4 cup soy sauce (light if available) |
1/2 onion, finely chopped |
1 red capsicum, chopped |
1/2 cup roasted peanuts, chopped |
1/2 cup roasted sunflower seeds |
1/2 cup roasted pumpkin seeds |
1/2 cup sultana |
1/4 cup olive oil |
2 tablespoons lemon juice |
1 teaspoon lemon rind, grated |
1 garlic clove, crushed |
1 teaspoon fresh ginger, grated |
1 teaspoon honey |
salt, to taste |
Directions:
1. Cook the rice in the water, drain.
2. While the rice is still hot add the soy sauce and finely chopped onions, let cool(a couple of hours preferably overnight).
3. Add capsicum, peanuts, seeds and sultanas.
4. For the dressing, mix all ingredients and pour over salad.
|
|