Ingredients
Serves 81 cup brown rice
2 cups chicken or vegetable stock (or more depending on rice absorption)
½ cup of currants
6 spring onions, sliced
1 red capsicum, diced (or half green, half red)
2 tbsp pepitas (pumpkin seeds)
2 tbsp pine nuts
½ cup roasted almonds (or almonds with skin on and roast in pan)
½ cup fresh parsley, chopped
1 tbsp lemon juice
3 tbsp soy sauce
¼ cup of olive or sunflower oil
1 clove garlic, crushed
Method
Place the rice in a saucepan, cover with 2 cups of stock, stir then bring to the boil.
Cook according to directions. Remember brown rice has a different texture to white rice and should still have crunch when cooked.
When the rice is done, set aside to cool. The rice can be cooked in advance.
Get a fry pan and spray a light coat of oil onto the surface then heat.
When the pan is hot, add in the pepitas and pine nuts - careful not to burn. Same for almonds. Remove from pan when brown.
For dressing: In a container or jar add lemon juice, oil, soy sauce and garlic and shake to mix. Set aside.
To cooled rice, add the capsicum, parsley, spring onions and currants in a large salad bowl and stir through.
Add the toasted seed and nut mix just before serving. Finally, slowly drizzle the dressing over the salad and stir through. Note that you may not require all the dressing so add half, stir and taste before adding more.
Recipe supplied by home viewer Heidi from Sandringham, VIC