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Found this recipe in an old book at my mum's house called 'wholefood cooking' - tastes much better than it sounds!

For 6 people

Salad ingredients:
250g brown rice
3 spring onions, finely chopped
1 red pepper, deseeded and chopped
50g raisins
50g cashew nuts, chopped
2 tablespoons chopped parsley

Soy sauce dressing:
50mls EVOO
2 tablespoons soy sauce
1 tablespoon lemon juice
1 clove garlic crushed
1cm piece ginger, finely chopped

Cook the rice in boiling water until tender (approx. 40-45 mins). Rinse, drain well and cool. Combine cooked rice and salad ingredients in a bowl. Mix together the dressing ingredients, combine into the rice mixture thoroughly and serve. Delicious!

Left-overs make a great lunch the next day and I think it would probably keep for a few days in the fridge (although it never lasts long enough in my house to find out!)
This was delicious! Great dressing, very flavorful. Great way to use odds and ends of veggies. We had ours with peas, broccoli, mushrooms, tomatoes, raisins and pumpkin seeds. Fabulous!
First symptom 2006
Diagnosed Dec. 2016
OMS Jan. 2017
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