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Nutty Brown Rice Salad - from 9am with David & Kim {stolen from MUM!}

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Post by Charmane on Thu Aug 13, 2009 11:01 am

Nutty Brown Rice Salad
Arianne Spratt 10/03/09

(Recipe supplied by viewer Heidi from Sandringham, Vic)

Ingredients
1 cup brown rice
2 cups chicken or vegetable stock (or more depending on rice absorption)

½ cup of currants
6 spring onions, sliced
1 red capsicum, diced (or half green, half red)
2 tbsp pepitas (pumpkin seeds)
2 tbsp pine nuts
½ cup roasted almonds (or almonds with skin on and roast in pan)
½ cup fresh parsley, chopped
1 tbsp lemon juice
3 tbsp soy sauce
¼ cup of olive or sunflower oil
1 clove garlic, crushed

Method
Place the rice in a saucepan, cover with 2 cups of stock, stir then bring to the
boil.

Cook according to directions. Remember brown rice has a different texture to
white rice and should still have crunch when cooked.
When the rice is done, set aside to cool. The rice can be cooked in advance.

Get a fry pan and spray a light coat of oil onto the surface then heat.

When the pan is hot, add in the pepitas and pine nuts - careful not to burn.
Same for almonds. Remove from pan when brown.

For dressing: In a container or jar add lemon juice, oil, soy sauce and garlic and
shake to mix. Set aside.

To cooled rice, add the capsicum, parsley, spring onions and currants in a large
salad bowl and stir through.

Add the toasted seed and nut mix just before serving. Finally, slowly drizzle the
dressing over the salad and stir through. Note that you may not require all the
dressing so add half, stir and taste before adding more.

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Post by Charmane on Thu Aug 13, 2009 11:01 am

Mum made this for me the other day while she was here - delish.... we didn't put the currants in though {YUK!}

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Post by Kathie on Thu Aug 13, 2009 4:23 pm

sounds a bit yummy to me with or without the currents!!!! Smile
Kathie
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Post by Soupie on Thu Aug 13, 2009 10:36 pm

This sounds yum to me too, but I'm with you Charm - definitely no currants! Razz

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