Brown Rice Salad Recipe
1½ cups brown rice.
salt to taste.
3 spring onions, finely chopped.
1 red pepper, cored, seeded and chopped.
1 yellow pepper, cored, seeded and chopped.
1 green pepper, cored, seeded and chopped.
1 packet cherry tomatoes.
½ cup cashews. raw or roasted and roughly chopped.
30ml chopped parsley.
45ml soy sauce dressing (or according to taste).
SOY SAUCE DRESSING
125ml cooking oil.
30ml soy sauce.
15ml lemon juice.
1 clove garlic, crushed or finely chopped.
salt and pepper to taste.
To make the soy sauce dressing, put all the sauce ingredients into a jar with a lid and shake well to blend.
Cook the rice in boiling salted water for 40-45 minutes until soft.
Rinse and drain the rice well and cool.
In a pan lightly sauté the peppers, tomatoes, spring onions and cashews.
Add to the rice and toss thoroughly.
Just before serving, add the soy sauce dressing to the rice and toss well.