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Colourful brown rice salad

Prep 40 min & 10 min - Fridge 30 min / Serves 4 - 6 / Photographer – Janet Zenari / LoadingBookmark / Featured / Print /
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Brown rice is a wholegrain and is more nutritious then white rice. This is a versatile dish that can be served as a main, side or stored in an airtight container and used for lunches. You will need to cook the rice ahead of time to cool. To speed up the process we have placed the cooked rice in a tray in the fridge to cool down.

Ingredients

  • 2 cups brown rice – Simple & basic brown rice
  • 2 carrots – peeled, rinsed, grated
  • 1 cup sweet corn – frozen, can or jar
  • 2 cups peas – frozen or can
  • 1 red capsicum – washed, deseeded, diced finely
  • 4 tablespoons soy sauce
  • 3 tablespoons sesame oil
  • 1 garlic clove – peeled, rinsed, crushed

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Directions

  1. Prepare the brown rice – Simple & basic brown rice.
  2. Allow rice to cool, place rice in a large tray and place in fridge for 30 minutes.
  3. Prepare vegetables and if using frozen vegetables defrost.
  4. In a large bowl add cooled rice, carrots, corn, peas, capsicum and mix well.
  5. In a measuring cup or bowl add soy sauce, sesame oil and garlic, mix well with a fork. 
  6. Pour dressing over rice to cover the top and then mix well.  Serve.

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