Wendy's Kitchen Table

My family love chilled brown rice salads on hot summer nights. My husband and children also like to take this salad to work and school for lunch with a can of tuna.

 

INGREDIENTS

4 cups cold cooked brown rice

100g salted cashew nuts

1 red capsicum diced

3 tomatoes, deseeded and diced

3 spring onions, thinly sliced

½ cup fresh mint, shredded

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DRESSING

2 tsp brown sugar

Juice 1 medium lemon

4 tbsp soy sauce

 

METHOD

Make dressing in a screw top jar. Shake well. Set aside.

Into a large bowl add rice, cashews, capsicum, tomatoes, spring onions and mint.

Pour over dressing. Combine. Refrigerate.