Brown rice salad

Ingredients:

  • 2 cups cooked brown rice

  • 2 spring onions, sliced

  • 1 green or red capsicum, diced

  • 1 stalk celery, finely diced

  • 1 carrot, finely diced 1 x 227g can pineapple pieces, drained and chopped

  • ½ cup sultanas

  • ¼ cup pumpkin seeds

  • ½ cup toasted cashew nuts or peanuts

  • ¼ cup chopped fresh coriander or parsley

DRESSING:

  • ¾ cup retained pineapple juice, and water, if necessary

  • ⅓ cup olive or canola oil

  • 1 Tbsp low sodium soy sauce

  • 1-2 cloves garlic, crushed or 1 tsp freshly crushed ginger

Directions:

  1. Place cooked rice in a large bowl, add spring onions, capsicum, celery, carrot, pineapple and sultanas.

  2. Mix the dressing ingredients together in a screw top jar.

  3. Add dressing, toss and leave in the refrigerator.

  4. Sprinkle with seeds, nuts and coriander to serve.

Nutritional information: SERVES 4 TOTAL FAT 33g | SATURATED FAT 6g | CARBOHYDRATE 60g

Claire Meirellessalad