Fruity Brown Rice Salad

Stay full for longer with this nutritious rice salad. Great for using up left over rice. Delicious taken as a lunch to work.

Preparation time

15 minutes

Serves

4

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What you need

• ½ cup cooked brown rice

• ½ red pepper, finely diced

• ½ cup whole kernel corn, canned or frozen

• 2 tablespoons currants or raisins

• 2 spring onions, thinly sliced

• 1 x 255g can pineapple pieces, drained (save juice for dressing)

• ¼ cup roasted peanuts, roughly chopped

Dressing

• 1/3 cup juice from canned pineapple

• 1 tablespoon soya sauce

• 1 tablespoon oil

• 1 teaspoon garlic, crushed

• 1 teaspoon ginger, crushed

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Method

1. Mix all salad ingredients together in a bowl.

2. In a small glass jar, combine dressing ingredients and shake well. Stir through salad just before serving.

3. Store any leftovers in an airtight container in the refrigerator – will last 2 days.

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Variations

• You can also save time by using a pouch of cooked brown rice from the supermarket

• If time or energy is in short supply, use a commercial salad dressing. Asian, soy or sesame based dressings work well