Brown Rice Salad

ingredients

• 1 1/2 cups brown rice, uncooked
• 1 red capsicum, diced
• 2 spring onion stalks, finely chopped
• 1 carrot, finely diced
• 10 broccolini stalks
• 1/2 cup fresh parsley, finely chopped
• 1/2 cup unsalted cashews
• 1/4 cup pepita seeds
• 1/4 cup sunflower seeds
• 1/3 cup dried cranberries

Dressing

• 1/4 cup sunflower oil
• 3 Tablespoon Soy sauce
• 2 Tablespoon Lemon juice
• 3 garlic cloves, crushed
• Pinch of salt and pepper

method

1. Cook brown rice according to packet. Once cooked, set aside and cool.
2. In a dry frying pan over medium heat, lightly toast seeds and nuts for about 2 minutes to release flavour and add extra crunch.
3. Boil water and pour into a large bowl, drop the broccolini stalks in the water for 45 seconds and remove. Slice broccolini into 2cm pieces.
4. Into a large serving bowl, add capsicum, spring onion, carrot, broccolini, parsley, cooked rice, seeds, cranberries and cashews. Mix to combine.
5. In a small bowl, mix all ingredients under "dressing" and mix well.
6. Pour desired amount of dressing over salad until evenly coated. Mix well.