Asian Brown Rice Salad

This is my go to rice salad recipe. It’s easy to make and always full of flavour. It’s a great one to take along to a BBQ or picnic and keeps well in the fridge. This salad makes for a satisfying meal on its own or can be teamed with your favourite protein. Enjoy.

| Serves 4 |

Ingredients

1 cup brown rice, soaked and rinsed

2 tbsp gluten free tamari 

1 tbsp lemon juice

¼ cup olive oil

2 red capsicums, finely diced

1 cup raw cashews

¼ cup spring onions

½ cup parsley or coriander

2 handfuls baby spinach, chopped

¼ cup currants 

Method

Cook the rice and set aside to cool.

Meanwhile, add tamari, lemon juice and olive oil to a small glass jar, put the lid on, and shake until combined.

Once the rice has cooled completely, add the remaining ingredients to the bowl. Pour over the dressing and toss well to combine.

Prepare this recipe a day ahead to give the asian flavours a chance to infuse.

The salad can be stored in an airtight container in the fridge for up to 5 days.