I went to a Christmas BBQ at my friend Nicky’s place about five years ago. When lunch was dished up I tasted this and immediately downed my plate in search of the recipe. Nicky sheepishly fessed up that, actually, her Mother-in-law Lynn had actually made it (and she’d dropped it off for lunch!). Being the persevering lass I am I made Nicky get me the recipe, which she duly did. Thanks Nic! I’ve tweaked the recipe a little over the years (you know me, I can’t help myself) and the recipe below has been a favourite ever since and it regularly accompanies me to BBQs in the summer. It’s so quick to make, especially after I found this pressure cooker brown rice recipe. Not only that but, It keeps for a couple of days and I reckon it takes even better on day two.
Incidentally, where do I get a Mother-in-law that drops off food before my friends arrive for lunch?
Best Brown Rice Salad Recipe
Serves 6-8 as a side dish
2 c brown rice (uncooked)
Soy sauce (approx 1/2 cup)
1 capscium finely diced (any colour – half green and half red looks pretty!)
1/2 c sunflower seeds
1/2 c pumpkin seeds
1/2 c sesame seeds
1 c roasted peanuts or cashews
3 chopped spring onions – finely chopped
1/2 finely chopped red onion (Tip: Chop the onion, put in a bowl and cover it in cold water. This step takes the sharpness out!)
Optional: 1/2 c raisins or chopped dates (I didn’t use these)
Optional: Small handful of alpha alpha sprouts
Optional: Coriander or parsley to garnish
Dressing (biff everything in a clean jar and shake well)
1/3 c olive oil
Juice of 1 medium sized lemon
2 cloves crushed fresh garlic
1/4 tsp salt
Good grind of black pepper
• Cook rice as per instructions on back of packet. When cool – soak with soy sauce. Taste it, can you just taste the soy sauce? Add more if not (this is crucial, otherwise, it can taste a tad bland).
• Add all other ingredients including dressing – mix well.
• Season to taste. Add a little more soy if necessary.