Brown Rice Salad

Ingredients

• 1 x 450g microwaveable brown rice sachet
• 3 spring onions
• 1 Lebanese cucumber
• 1 red capsicum
• ½ bunch flat-leaf parsley
• 2 cups baby spinach
• 2 tablespoons pumpkin seeds
• ½ cup cashew nuts
• ½ cup dried cranberries

Dressing

• 2 cloves of garlic
• Juice of 1 lemon
• 3 tablespoons reduced-salt soy sauce
• ¼ cup extra virgin olive oil

Method

1. Transfer brown rice sachet into a large bowl and break up with a fork.
2. Finely slice the spring onion and dice the cucumber and capsicum. Then add vegetables to the brown rice.
3. Remove parsley leaves from stems. Roughly chop the parsley leaves.
4. Add chopped parsley, baby spinach, pumpkin seeds, cashews and dried cranberries to the brown rice mix.
5. In a small container with a lid, combine lemon juice, soy sauce, olive oil and crushed garlic. Secure lid and shake until well combined.
6. Pour dressing over the salad and mix well. Serve.