Vegetables and rice salad
This tasty and colourful salad uses brown rice for extra fibre.
2 cups cooked brown rice
2 spring onions, sliced
1 green capsicum, deseeded and diced
1 stalk celery, finely diced
1 carrot, peeled and finely diced
1 x 227g can pineapple pieces, drained and sliced into quarters, juice retained
½ cup sultanas
¼ cup pumpkin seeds
½ cup toasted cashew nuts, or almonds, walnuts or a combination
¼ cup chopped coriander or parsley
¾ cup retained pineapple juice, and water, if necessary
⅓ cup olive or canola oil
1 Tbsp lite soy sauce
1 Tbsp lemon juice
1-2 cloves garlic, peeled and finely chopped
1 tsp finely chopped ginger
Prepare rice according to package instructions. When cooked, leave to cool.
Transfer to a large bowl, add spring onions, capsicum, celery, carrot, pineapple and sultanas.
Mix dressing ingredients together in a screw top jar.
Add dressing, toss and leave in the refrigerator for 1-2 hours to allow flavours to develop.
To serve, sprinkle with pumpkin seeds, nuts and coriander and gently toss.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||4.5g|