Asian Style Brown Rice Salad For Sharing
Ingredients
| 2 cups | 480 ml | brown basmati rice, cooked (35-40 minutes in a rice cooker) |
| 4 | green onions, finely chopped | |
| 1 | large red pepper, diced | |
| 0.5 cup | 120 ml | raisins |
| 0.5 cup | 120 ml | raw cashews |
| 4 tbsp | 60 ml | extra virgin olive oil (dressing) |
| 1.5 tbsp | 23 ml | tamari soya sauce |
| 0.5 | lemon, juiced | |
| 2 cloves | garlic, crushed | |
| 2 cm | fresh ginger, grated |
Instructions
- Cook the rice to the instructions on the packet. I like to use my rice cooker.
- Meanwhile chop the vegetables and herbs and add them to the nuts and raisins in a large bowl.
- Make the dressing in an old jam jar and shake thoroughly.
- When rice is cooked add to the other ingredients and pour over the dressing while warm. Mix thoroughly with the hands or a large spoon.
Consider making double dressing to use later on grated carrot or zucchini or lettuce salad during the week. Salad should keep for a week in the refrigerator.