Gluten free, Vegan
Salty with tamari and sweet with currants this organic brown rice salad will make your tastebuds sing!
This is the recipe for the ever popular brown rice salad we once served in the café. It is very easy to make: once everything is sliced and diced it’s just a matter of tossing the ingredients in a bowl and adjusting the seasoning to suit your taste.
Don’t be afraid to mix up the ingredients- just keep in mind that the secret to this salad is the balance between sweet and salty, soft and crunchy and of course lots of colourful, fresh organic produce.
This is a great salad to take along to barbeques and picnics: it travels well, is economical to prepare and appeals to lots of people (*proven fact!).
Ingredients (serves 6 or more as a side)
1 cup biodynamic rain fed brown rice, cooked according to these instructions
30 ml Spiral organic tamari
30 ml extra virgin olive oil
30 ml apple cider vinegar
freshly ground black pepper
¼ cup currants
1/3 cup pepitas
1/3 cup almonds, toasted
1 small Spanish onion, peeled and finely diced
1 small red capsicum, cored and finely diced
2 large carrots, peeled and coarsely grated
1 bunch parsley, leaves picked and finely chopped
1. When the rice is cooked spread it over the surface of a large wide bowl and cool in the fridge for at least 4 hours.
2. Pour tamari, olive oil and apple cider vinegar over the surface of the rice and season with salt and pepper. Use the back of a wide, flat spoon to break up the rice and mix in the dressing. If you have time return rice to the fridge for 30 minutes to soak everything up (optimal but not essential).
3. Add the remaining ingredients and gently combine. Taste and add more seasoning if you wish.