Emma Prill prepared this delightful recipe as a highlight in wild & grace’s first ever 1-day creative retreat back in 2011. It’s gone on to make appearances in many tiny and abundant events since, including all of the Pennie Brownlee (Parenting/Early Childhood Education) workshops.
Alison Holst’s Brown Rice Salad (six servings)
1 cup uncooked brown rice
1 & 3/4 cups water
1/4 cup kikkoman soy sauce (or tamari which makes it gluten free)
1/2 medium onion
1 red pepper chopped into tiny cubes
3 spring onions finely chopped
1/2 cup sultanas (or cranberries)
1/2 cup roasted peanuts coarsely chopped (or whole)
1/2 cup each roasted sunflower, pumpkin and sesame seed
1/4 cup olive oil
2 tsb lemon juice
1 tsp grated lemon rind
1 clove garlic, crushed
1 tsp grated fresh root ginger
1 tsp maple syrup
Place rice and unsalted water in a tightly covered pot and simmer for 45 minutes, or until the rice is tender and water has been absorbed.
Add the soy sauce and finely chopped onion to the hot, cooked rice, mix well, then leave for at least 2 hours or overnight if you have time.
Measure all dressing ingredients into screw-topped jar or food processor and process or shake well to mix.
Shortly before serving add remaining salad ingredients and dressing, mix well.
For more Holst recipes go here.