Brown Rice Salad
When my sister first served this salad I immediately begged the recipe. Versions of it have have passsed backwards and forwards between us ever since.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
veg
quick
picniccoll
vegetarian
summer
spring
quick
side dish
salads
healthy picnic
vegan
white meat free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1/4 cup olive oil
- 1 clove garlic crushed
- 1 onion, diced
- 2 tablespoon lemon juice
- 4 tablespoons soy sauce
- 3 cups cooked brown rice
- 1 red capsicum diced
- 1/2 cup currants
- 2 tablespoons sunflower seeds
- 2 tablespoons cashews
- bunch parsley
- Carbohydrate 30.7560859166371 g
- Cholesterol 0 mg
- Fat 5.06654478235704 g
- Fiber 2.83033847486296 g
- Protein 3.94762072880138 g
- Saturated Fat 0.807338800404343 g
- Serving Size 1 1 Serving (150g)
- Sodium 171.194843471191 mg
- Sugar 27.9257474417741 g
- Trans Fat 0.26973182039367 g
- Calories 181 calories
Combine the rice, onion, capsicum, currants, seeds, nuts and chopped parsley. Combine the oil, soy sauce, lemon juice and garlic to make a dressing. Mix well and pour over rice mixture. Stir and serve.
