Brown Rice Salad

(Serves 4)


1 cup medium grain brown rice

1 tbs sunflower seeds

1 tbs pepitas

2 tbs currants

1 cup fresh flat-leaf parsley, finely chopped

1/2 small red onion, finely chopped

1 Lebanese cucumber, diced

3 celery sticks, diced

1 red capsicum, deseeded and finely diced

1 garlic clove, finely chopped

2 tablespoons extra virgin olive oil

2 tbs lemon juice

1-2 tbs honey (may need to be warmed to make it easy to combine)

1 tbs Dijon mustard



Cook rice in a saucepan of boiling water, following packet directions, until tender. Drain. Rinse under cold water. Drain well. Cool for 10 minutes. Place cucumber, celery, capsicum, parsley, onion, currants, pepitas, sunflower seeds and rice in a large bowl. Season with salt and pepper. Place garlic, oil, lemon juice, Dijon mustard and honey in a small jug. Whisk with a fork to combine. Drizzle dressing over rice mixture. Toss well to combine. Can be served with chicken or tuna mixed though or on the side for added protein. Serve.

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