This Asian style brown rice salad is easy to prepare, and although it is flavoursome, it is not overpowering in flavour. The brown rice has a lovely nutty flavour and the vegetables make for a very colourful and nutritious salad.
The dressing is perfectly balanced, it has salty, sour and sweet elements, which are complimented by the warmth of the fresh garlic, ginger and chilli. By mixing through dry roasted cashew nuts it gives a nice contrast to the softness of the rice.
This salad goes great with a barbeque or a selection of cold meats, and because it is not overpowering in flavor it also goes well with other leafy green salads.
I hope you enjoy this salad as much as our family.
300g (10.6 ounces or 1½ cups minus 1 tablespoon) raw medium grain brown rice
60ml (¼ cup) macadamia nut oil or light olive oil
2 tablespoons (30ml) tamari
1 tablespoon (15ml) lemon juice
1 tablespoon (15ml) coconut sugar
½ teaspoon (2.5ml) fresh garlic, minced
½ teaspoon (2.5ml) fresh ginger, minced
1 red chilli, finely chopped
Salt and pepper to taste
3 spring onions, finely sliced
90g (3.2 ounces or 1 cup) carrot, grated
70g (2.5 ounces or ½ cup) red capsicum, diced
70g (2.5 ounces or ½ cup) green capsicum, diced
65g (2.3 ounces or ½ cup) frozen peas, defrosted
65g (2.3 ounces or a slightly heaped ½ cup) frozen corn, defrosted
Stir Through – Optional
80g (2.8 ounces or ½ cup) roasted unsalted cashew nuts, roughly chopped
I soak my rice first in cold water for 30 minutes, before rinsing thoroughly using a sieve.
Cook the rice until tender. Once the rice is cooked, rinse under cold water using a colander and drain well.
While the rice is cooking, place the dressing ingredients in a large bowl and set aside. Your bowl needs to be large enough to hold the rest of the ingredients.
Stir the cooled rice through the dressing ingredients and then stir through the salad ingredients. Cover the bowl with plastic wrap and refrigerate for at least an hour to allow the flavours to develop.
Stir through the roasted nuts (if using) just before serving.