Mum's Brown Rice Salad
I literally could NOT tell you how many times I've made this salad. It's a total family classic that is so simple and so delicious I decided to share it with you all!It's really versatile and you can add any veggies you like, even leftovers you want to use up. Cubes carrots and zucchini work really well in this as well. I love to scoop tablespoons of this salad over a big bowl of grees, add a fresh chopped tomato and a dollop of hummus for easy lunches throughout the week.
It keeps fabulously and the flavors really combine to taste even better the next day. If you're making it ahead, just omit the peanuts until ready to serve as these will go soggy. The sultanas, however, go plump and juice and really pop!
The dressing has just the right amount of tart and zing, that complements the sweet from the sultanas so well. You can try and replace these with raisins or even cranberries too.
The dressing has just the right amount of tart and zing, that complements the sweet from the sultanas so well. You can try and replace these with raisins or even cranberries too.
Salad
2 cups brown rice (cooked to packet instructions)
5 Tbsp tamari sauce (or soy sauce if not gluten free)
2 large spring onions, diced
1 medium red pepper
1/2 medium red onion, diced
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup sultanas
1/2 cup salted peanuts
Dressing
6 Tbsp white rice vinegar
2 small garlic cloves, crushed
1 juice of lemon
3 Tbsp olive oil
Directions:
Cook the brown rice as per packet instructions and then stir through the tamari and refrigerate until cool.
Chop the onions and pepper and add to the cooled rice.
Add seeds, nuts and sultanas and stir well.
To make the dressing, mince garlic and add to the vinegar, lemon and olive oil and combine. Pour over the rice and stir well. Refrigerate until ready to serve.
This salad gets even more delicious in the days following, so make a big batch to last for lunches!
*if you don't have rice vinegar just use white vinegar (this original recipe uses white!).
