Brown Rice Salad with Soy Dressing

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Brown Rice Salad with Soy Dressing

 

 

1 1/2 cups brown rice

420 g (15 oz) can soya beans, drained, rinsed

2 carrots, peeled, halved lengthways, thinly sliced diagonally

100 g (3 1/2 oz) snow peas, trimmed, cut into strips

 

100 g (3 1/2 oz) baby corn, thinly sliced

2 tablespoons (8 tsp) GF soy sauce

2 teaspoons sesame oil

2 garlic cloves, crushed

3 cm (1 1/4 " ) piece ginger, peeled, finely grated

1/4 teaspoon wasabi paste (optional)

salt and pepper, to taste

1/4 cup flat-leaf parsley leaves, to serve

 

 

1. Cook rice, following absorption method on packet, until tender.

Transfer to a large bowl. Add soya beans, carrot, peas and corn.

 

2. Whisk soy sauce, sesame oil, garlic, ginger and wasabi in a jug

until well combined. Season with salt and pepper. Pour dressing

over salad. Toss gently to combine. Sprinkle with parsley and serve.

 

 

Serves 4.

 

 

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Nutrition per serve: 1735kJ; 8,1g fat; 1.2g sat fat; 14g protein;

67.3g carbs; 8.3g fibre; Omg cholesterol; 625mg sodium.

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