I make this brown rice salad regularly and it is popular with the family and guests. It is tasty with soya sauce and lemon juice in the dressing. The soya adds a salt, the lemon juice gives a tang and the apple cider vinegar brings it all together with a little bit of sweetness. You can use either regular brown rice, or basmati brown rice. But I prefer medium brown rice for it nuttiness and strength of flavour.
- 1 cup medium brown rice
- 1 cup chopped red capsicum
- 2 chopped shallots, or 1/2 chopped red onion
- 2 tabs pepita seeds or mixed seeds containing pepita seeds
- 1/2 cup currants
- 1/2 cup corn
- 2 tabs olive oil
- 2 tabs lemon juice
- 2 tabs soya sauce
- 2 tabs apple cider vinegar
Combine all dry ingredients in a bowl. Place dressing ingredients in a jar with a lid. Shake well to combine. Pour dressing over dry ingredients and toss to combine.
This salad will last for a few days and the flavours will intensify, making a lovely salad on its own for lunch when travelling or serve with cold chicken or hot meat from the bbq