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Brown Rice Salad

Brown Rice Salad

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Published by Gill Thomas
Totally failsafe crowd pleaser
Totally failsafe crowd pleaser

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Categories:Types, Recipes/Menus
Published by: Gill Thomas on Aug 18, 2011
Copyright:Attribution Non-commercial


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Brown Rice Salad – a recipe from Gill in Gloucestershire (serves 6) 6 oz brown rice 6 spring onions finely chopped 2 oz currants

I red pepper diced 2oz roasted cashew nuts 2 tbsp sunflower seeds 6 tbsp soy sauce dressing (recipe below) 3 tbsp parsley Cook rice in boiling water for 30 mins rinse and drain well. Transfer to a bowl whilst still warm and add remaining ingredients. Soy dressing 6 fl oz sunflower oil 4 tbsp dark soy sauce 2 tbsp lemon juice 1 garlic clove, crushed Salt and pepper Put all ingredients into a screw top jar and shake to mix.

Gill's notes: I don't measure anything but throw in what I've got. I also add pumpkin seeds, sesame seeds, or whatever, and don't always stick to currants but sometimes have raisins or sultanas instead. I vary the colour of the pepper according to season - green and red for Christmas, green and yellow for spring, yellow and orange for summer! (V. creative!!) I never make just one recipe-quantity, but make at least 2x or sometimes 3x because it keeps in the fridge for a few days and gets eaten! I sometimes find that I need to add a little more dressing just before serving, since it seems to soak in rather. So, maybe best to keep some back for later use.

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