Brown rice salad
This easy, economical mid-week meal is healthy and delicious. It is also great for lunch the next day.
|2 cups||Brown rice|
|1||Carrot, cut into fine sticks|
|½||Telegraph cucumber, chopped|
|1||Red capsicum, very finely sliced|
|4||Spring onions, finely sliced|
|½ cup||Peanuts, lightly roasted|
|½ cup||Cashew nuts, lightly roasted|
|1 Tbsp||Sesame oil|
|3 Tbsp||Light soy sauce|
|1||Lemon, freshly juiced|
|½ cup||Mung bean sprouts|
|½ cup||Fresh coriander|
- 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.