I make this brown rice salad recipe every summer without fail. It is a favourite of every member of the family, and whenever we have guests, they remark on the flavour of this beautiful colourful brown rice salad as well.

Ingredients:

1½ cups brown rice
Salt to taste
3 spring onions, finely chopped
1 red capsicum, cored, seeded and chopped
1 green capsicum, cored, seeded and chopped
¾ cup raisins
75g cashews, raw or roasted and roughly chopped
2 tblsp chopped parsley
3 tblsp of soy sauce dressing (or to taste)
Soy Sauce Dressing –
½ cup cooking oil 2 tblsp soy sauce
1 tblsp lemon juice 2 level tsp sugar
1 clove garlic, crushed or finely chopped
1cm root ginger, finely chopped
Salt and pepper to taste

METHOD:
To make the soy sauce dressing, put all sauce ingredients into a jar with a lid and shake well to blend.
Cook rice in boiling salted water for 40-45 minutes until soft. Rinse, drain well and cool.
Place in a bowl and add remaining ingredients. Toss thoroughly before serving.
10 minutes before going to serve, add the soy sauce dressing to the rice and veg and toss well, then serve.