Brown Rice Salad With Soy Sauce Dressing

1. 1

   Serves 5 or so people as a side salad or 3-4 people as a main meal.

2. 2

   1. Cook the brown rice and drain well. Spread the rice out on a tray and set aside to dry out a little. It needs to be dry enough that the grains become a bit sticky and start to stick to each other.

3. 3

   2. Prepare the rest of the ingredients while waiting for the rice to dry.

4. 4

   3. Transfer rice, spring onions, capsicum, sultanas, celery and parsley to a bowl and mix well.

5. 5

   4. Just before serving, add remaining ingredients (cashews, sunflower seeds and dressing).

6. 6

   To make the dressing, combine sunflower oil, soy sauce, lemon juice, garlic and salt and pepper in a jar. Shake to combine. Dressing can be kept in the fridge for several days, but keep it in the jar because it'll need to be shaken again before each use.

7. 7

   I find the dressing doesn't need any salt, unless you're using salt-reduced soy sauce, but it's really down to personal taste.

8. 8

   You can make the salad ahead of time if you want. Just leave out step 4 until right before serving. It's actually better to make it ahead of time-it lets the rice soak up more flavour.

* Per serving · 4 servings · Values may vary.