Both of these salads are also gluten free.
Brown Rice Salad with Currants
1 1/2 cups brown rice
1/3 cup sunflower seeds
1/3 cup pine nuts
5 shallots (ends trimmed)
1 tablespoon ground cumin
3 tablespoons orange juice
1 1/2 tablespoons olive oil
parsley to decorate
Cook rice according to packet directions. Then drain & rinse under cold water.
Place pine nuts, sunflower seeds and cumin on a baking tray and roast at 180C until you can begin to smell them - approx 10 mins. Shake tray during cooking to move nuts & seeds around.
Place rice, seed & nut mix, currants & shallots into a large bowl. Stir.
Whisk together in a small jar the orange juice & olive oil.
Pour over rice mixture & stir.
Use parsley or other green herb to garnish.
Can be serve room temperature or cooled.
(picture far left)
This makes a small amount (what is shown in centre) to make a larger amount simply use 4 tins of whichever beans you choose, and triple the other ingredients!
- four bean mix tin
- 1/2 small tin of corn
- 1/4 chopped green capsicum
- 1/4 chopped red/spanish onion.
- 1/4 cup apple cider vinegar
- 1 tablespoon rice wine vinegar
- pinch of oregano, marjoram, garlic flakes & black pepper
For best results chill before serving to allow flavours of dressing to be absorbed.