Brown Rice Salad

 
Brown rice salad.jpg

This one's from my mum. I make it once every few months, mainly for potlucks, and am yet to come across someone who doesn't love it.

Salad

2 Cups Short grain brown rice
3 Cups Currents
1 Cup Cashews - toasted
1/2 Cup Sunflower seeds - toasted
4-6 Green onions

Dressing

1/2 Cup Mild tasting oil
1 Garlic clove - minced
6 Tbsp Tamari
1 Tbsp Lemon juice
Salt and pepper - to taste

 
 

This salad is nutrient rich, a great source of fiber and antioxidants. When brown rice becomes white rice, large quantities of B vitamins — including 90 percent of the B6 — half the manganese and phosphorus, more than half the iron, and all of the dietary fiber and essential fatty acids are lost. 

Manganese- bone health, regulates blood sugar, relieves inflammation

 

 

Method

Heat oven to 350 F if you have raw nuts and seeds, I recommend separating them, they will take 5-8mins to toast.
Cook Rice as directed. Combine dressing ingredients. Mix all ingredients in a large bowl while the rice is still warm. Season to taste.

Enjoy warm or cold