Brown Rice Salad
Ingredients:
175g (6ozs) brown rice
salt
6 spring onions
1 red pepper, cored, seeded and diced
315g (10oz) can corn niblets
1 green pepper, cored, seeded and diced.
50g (2oz) currants
50g (2oz) roasted cashew nuts
2 tablespoons Soy sauce dressing
3 tablespoons chopped parsley
Method:
Cook the rice in boiling salted water for 30 to 40 minutes, until tender.
Rinse and drain well.
Chop the spring onions finely.
Transfer the rice to a bowl while still warm and add the spring onions and remaining ingredients.
Toss thoroughly and transfer to a serving dish.
Soy Sauce Dressing:
Ingredients:
175ml (6 fl oz) sunflower oil
4 tablespoons soy sauce
2 tablespoons lemon juice
1 clove garlic, crushed
Salt and pepper
Method:
Put all ingredients in a screw-topped jar, adding salt and pepper to taste.
Shake well to blend.
Makes 300ml ( ½ pint)
