Fresh, crunchy, packed with flavour and super filling!
- 2 cups brown rice (raw)
- 1 cup currants
- 1 cob corn kernels
- 1 carrot (super finely grated)
- ½ cup capsicum (finely chopped)
- 1 big handful mint leaves (roughly chopped)
- ½ cup favourite nuts or seeds (sunflower seeds or cashews are exceptionally good)
- ¼ cup olive oil
- ¼ cup brown sugar
- 1 tbsp soy sauce
- 1 tbsp worcestershire sauce
- 2 tbsp honey
- juice of ½ a lemon
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Cook rice, drain and chill. Mix all other salad ingredients through rice. In a microwave safe jug, mix together all dressing ingredients as best as possible. Zap in microwave for 30 seconds (ish) until it thins and combines more easily. Pour over salad and mix well. Pop in fridge and serve cold.
Don’t be afraid to get creative with this Brown Rice Salad. Add in your favourite things or whatever needs using in the fridge!
The Ramblings
I’m sure it’s been said a million times before…. But Sundays are amazing! Now my work in town has ramped up to full time, weekends are my happy place! Yesterday Matt and I took our dogs and the puppies to vets. With Matt’s 4 working Kelpies, my rather rambunctious Miss Maggie and 5 little toe chomping puppies, we recreated Lynley Dodd’s ‘Rumpus at the Vets’… $1500 later….. Ouch!!!
Anyway! Today I had to do a bit of grant writing stuff for work but before I got stuck into it, had the most lovely morning with my menagerie. I set up a camp chair in the car shed shade, let Maggs loose to get her morning crazies out of her system, and had some cuddles with the poddys. Bill, the big cutie, kept putting his head under the camp chair arm, into my lap and kept reaching his head up to plant big sloppy sheep kisses on my cheek. Totally disgusting but heart warmingly gorgeous all at once! If this is going to be a regular occurrence though, my next recipe may be for sheep breath mints….