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Brown Rice Salad
- Alex Chernov
3cupsBrown rice cooked
6Spring onions sliced
1Red capsicum finely diced
1/4cupSunflower or Olive oil
1Garlic clove crushed
- Place the rice, sliced spring onions, diced capsicum, currants and seeds in a large salad bowl, then toss to mix.
- In a screw-top jar, add the sunflower oil, soy sauce, lemon juice and garlic.
- Shake well to mix and then pour over the salad, stirring to coat all ingredients.
This delicious, nutty-flavoured salad, which is just as nice served hot or cold is a great option for secondary school tuckshops.
You can add tofu, cooked egg, fish, chicken or meat to this dish.