Brown Rice Salad
A light and refreshing salad perfect for those hot summer evenings, filling enough as a meal in it self or as an accompliment to one of our main meal ideas.

Brown Rice Salad
Ingredients
220g brown rice
1 red pepper, diced
200g can sweetcorn, drained
3 tbsp sultanas
225g fresh or canned pineapple, diced
1 tbsp light soy sauce
1 tbsp rapeseed oil
1 tbsp groundnut oil
1 garlic clove, crushed
1cm piece of ginger, grated
salt an pepper to season
4 sping onions, sliced

Vegan meal
Serves: 4
Preparation time: 35 minutes

1 Cook the rice as per the packet instructions until the rice is tender, drain and set to one side to cool. Prepare the spring onions by thinly slicing each one at an angle.

2 Combine the cooled rice with the red pepper, sweetcorn and pineapple pieces, and transfer to the serving dish.

3 If using fresh pineapple squeaze the juice out of the leftover rind and any spare pineapple until you have 60ml of juice, if using canned pineapple use the juice from the can. Place the pineapple juice, soy sauce, ginger, garlic, groundnut oil and rapeseed oil into a screw top jar and season to taste with the salt an pepper. Screw the lid on firmly and share until all the ingredients are combined.

4 Pour the dressing over the salad and sprinkle the spring onions over the top before serving.

Nutritional Info
typical amounts per serving
caloies
0Kcal
fat
0g
saturated
g
unsaturated
g
carbohydrates
0g
sugar
0g
fibre
0g
protien
0g
salt
0mg