This is always a crowd pleaser at my BBQ’s and I regularly make a batch for my weekly lunches. So tasty and super healthy!
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Ingredients:
- 1 cup brown rice
- 1 red or yellow capsicum
- 5 Spring onion
- 1/3 cup currants
- 1/2 cup cashews
- 2 tbsp sunflower seeds
- 3 tbsp parsley
- 1/4 cup sunflower oil
- 2 tbsp soy sauce or coconut amino
- 1 tbsp lemon juice
- 1/2 clove of garlic
- Salt & pepper to taste
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Method:
- Rinse brown rice thoroughly and cook with 2 cups of water for 20 minutes. It will naturally have a little bite to it which is what you want for this salad. Once cooked rinse rice thoroughly and let cool.
- Dry roast in a frying pan cashews until golden and then do the same to the sunflower seeds (sunflower seeds are much faster). Roughly chop cashews once cooled.
- Dice the capsicum, Spring onion & parsley.
- In a jar combine sunflower oil, soy sauce, lemon juice, minced garlic, salt & pepper. Close lid and shake.
- Combine all the ingredients in a bowl and it’s ready to seat.
Great served as a side at a BBQ or you can cook chicken or lamb and have with the rice salad and topped with some Greek yogurt as a main meal.
Everyone loves this dish!!!
