This brown rice salad is famous in our family, not just at Christmas time, as it is our go-to ‘bring a plate’ dish. There’s something wrong if someone doesn’t ask for the recipe!
- 1 cup uncooked brown rice
- ¼ cup soy sauce or tamari (gluten free soy sauce)
- 3 spring onions (green part only for low FODMAP), finely sliced
- ½ cup fresh parsley, finely chopped
- 1 red capsicum, finely chopped
- Optional extras: a handful of fresh coriander and mint, leaves torn
- Flaked almonds and white sesame seeds, to serve
- ¼ cup extra virgin olive oil
- 2 Tbsp white wine vinegar/ apple cider vinegar, or lemon juice
- 1 tsp sea salt
- Pinch of mustard powder
- Place the rice into a medium sized pot with 1 ¾ cups water and bring to a boil. Reduce the heat to low and cook, with a tightly fitting lid, for 40 minutes until the rice is tender and the water has been absorbed. Leave it to sit for a further 5 minutes without removing the lid.
- When cooked, mix in the soy sauce or tamari and sliced spring onions while the rice is still hot and place into the fridge to sit for at least 2 hours or even overnight to let the rice take on the flavours. The end product will be different if this step is skipped. Mix together all dressing ingredients in a jar or small bowl and set aside.
- Remove the rice from the fridge and mix in the prepared parsley, red capsicum and other fresh herbs, if using, until everything is well combined.
- Pour over the dressing and then mix the salad until the dressing is evenly distributed. Sprinkle over the almonds and sesame seeds and serve. Store in the fridge.
Feel free to add in as many extra ingredients to the salad as you like, such as grated carrot, currants, cashews or pomegranates to make it more colourful, rather than just a red and green theme as I have done here for Christmas.