Brown Rice Salad
This easy, economical mid-week meal is healthy and delicious. It is also great for lunch the next day.
- Cook rice in boiling water for 30 minutes. Drain well and set aside to cool.
- Gently combine rice, carrot (cut into fine sticks), cucumber, capsicum (very finely sliced), spring onions and nuts.
- Mix together sesame oil, mirin, soy, juice of 1 lemon juice and salt. Drizzle dressing over salad and toss to combine.
- Serve salad topped with sprouts and coriander leaves.