Brown Rice Salad
This easy, economical mid-week meal is healthy and delicious. It is also great for lunch the next day.
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|2 cups||Brown rice|
|½ cup||Roasted peanuts|
|½ cup||Roasted cashew nuts|
|1 tbsp||Sesame oil|
|½ cup||Mung bean sprouts|
|½ cup||Coriander leaves|
|3 tbsp||Light soy sauce|
- Cook rice in boiling water for 30 minutes. Drain well and set aside to cool.
- Gently combine rice, carrot (cut into fine sticks), cucumber, capsicum (very finely sliced), spring onions and nuts.
- Mix together sesame oil, mirin, soy, juice of 1 lemon juice and salt. Drizzle dressing over salad and toss to combine.
- Serve salad topped with sprouts and coriander leaves.