Ingredients – salad
- 4 cups brown rice, cooked and cooled
- 2 red capsicums, finely chopped
- 2 green capsicums, finely chopped
- 6 spring onions, sliced
- 1 cup raisins or currants
- ½ cup sunflower seeds
Ingredients – Dressing
- 4 tablespoons salt reduced soy sauce
- 4 tablespoons olive oil
- 2 cloves garlic, crushed
- 4 tablespoons lemon juice
- ½ cup parsley, finely chopped
Method
- Prepare brown rice according to packet instructions. Once cooked, leave to one side to cool
- Place rice, diced capsicum, spring onions, raisins and sunflower seeds in a large mixing bowl
- In a screw-top jar combine soy sauce, olive oil, crushed garlic and lemon juice. Shake well
- Pour the dressing over the salad and add chopped parsley. Mix well before serving.
Nutrition information panel
| Nutrient | Per Serve | Per 100g |
| Energy | 1225kJ | 417kJ |
| Protin | 6.79g | 2.32g |
| Total fat | 9.74g | 3.32g |
| Saturated fat | 1.40g | 0.48g |
| Carbohydrate | 41.93g | 14.29g |
| Sugars | 20.25g | 6.91g |
| Dietary Fibre | 5.73g | 1.95g |
| Sodium | 298mg | 101mg |
