Let's not kid ourselves here, my children don't celebrate salad with quite the same level of enthusiasm as I do - unless the salad consists of strawberries and, well, maybe some cucumber if I'm lucky.
So this recipe is mainly for the big people of the house, although I still make the little lads try it before the turn their noses up and declare their hatred (I hear myself saying "this is not a restaurant, if you don't eat that, there is nothing else!" quite a lot at the moment).
Gorgeous local spring produce is readily available, so we've been making the most of it!
I'll be sharing some of my favourite salad recipes over the next few posts, starting with this one, which is relatively new to me but has become a fast fav.
Brown Rice Salad
Ingredients
1 cup brown rice
1/2 cup sultanas
3 spring onions, chopped
1 red capsicum, chopped
1 bunch broccolini, chopped
2 sticks of celery, chopped
handful of sunflower seeds
handful of walnuts, roasted and roughly chopped
1/2 cup fresh parsley, chopped
2 tablespoons lemon juice
4 tablespoons soy sauce
1/2 cup olive oil
1 clove garlic, crushed
Method
Cook your brown rice, drain and allow to cool.
Chop all ingredients and throw into a salad bowl, adding your rice and tossing to mix through.
Combine your dressing ingredients (lemon juice, soy sauce, olive oil and garlic) in a jar and shake thoroughly, pour over your salad.
Enjoy!
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