Ingredients
- 3 cups rice (brown, 3 cups cooked)
- 70 grams currants
- 120 grams spring onions (diagonally sliced thinly, 6 spring onions )
- 140 grams capsicum, diced (small size, 1 red capsicum )
- 150 grams pumpkin seeds ( pepitas, 2 tablespoons )
- 100 grams sunflower seeds
- 60 grams pine nuts
- 70 grams cashew nuts (roasted)
- 60 grams parsley, chopped (fresh, 1/2 bunch )
- 2 tablespoons lemon juice
- 4 tablespoons soy sauce
- 60 ml olive oil (extra virgin, 1/4 cup of )
- 15 grams garlic (fresh, grated or crushed, 1 clove garlic )
How to Make
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Step 1: Using a a fry pan and spray a light coat of oil onto the surface then heat fry pan; when hot, add in the pepitas, sunflower seeds and pine nuts, continually stirring so they do not burn.
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Step 2: When they slightly brown up immediately remove from pan onto some absorbent paper to cool.
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Step 3: Add the lemon juice, oil, soy sauce and garlic into a salad dressing container or glass jar with lid and shake to mix & set aside.
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Step 4: In a large bowl add the cooled rice and add all the other salad ingredients (remaining ingredients) & mix until well combined.
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Step 5: Slowly drizzle the dressing over the salad and stir through, you may want to use less dressing so add 3/4 of the dressing stir and taste before adding more dressing if desired. Note: The rice does tend to soak up a lot of the dressing and the rice intensifies in flavor on standing.
We hope you enjoy this recipe!
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