This is a family recipe that is tasty, easy to make and nutritious to boot.
Author:
Liv Martyn
Ingredients
2 cups cooked brown rice
1 brown onion, finely diced
½ cup soy sauce
1 tsp black garlic essence
2 capsicums, diced (different colours is nice)
4 spring onions, chopped
1 cup of seeds, nuts & fruit of any kind – try sesame seeds, sunflower seeds, peanuts, and sultanas. But you can add whatever you have. Dried cranberries, cashews and sliced almonds are good too.
Salad Dressing
¼ cup oil
1 tsp lemon rind, zested
2 tbsp lemon juice
1 tsp black garlic essence
1 tsp of honey or sugar
Directions
Mix the rice, onion, soy sauce and 1 tsp of Black Garlic Essence together. Place in a bowl, cover and leave in the fridge overnight. Or if you are in a real rush, about 3 hours works.
Next day, add the remaining ingredients (not the salad dressing ingredients). When capsicums aren’t in season, use what you have – corn, edamame beans, green beans, tomatoes – all are good.
Mix the salad dressing ingredients together and then stir through the brown rice salad.
