Recipes

Brown Rice Salad with Soy Dressing

Ingredients:

1 ½ cups brown basmati rice

420g can soya beans, drained, rinsed

2 carrots, peeled, halved lengthways, thinly sliced diagonally

100g snow peas, trimmed, cut into strips

100g baby corn, thinly sliced

2 tablespoons reduced-salt soy sauce

2 teaspoons sesame oil

2 garlic cloves, crushed

3cm piece ginger, peeled, finely grated

¼ teaspoon wasabi paste (optional)

¼ cup flat-leaf parsley leaves, to serve

Cooks Tools:

Measuring spoons/cups

Large bowl

Knife

Measuring board

Peeler

Scale

Saucepan

Whisk

Wooden spoon

Bowl

Step 1: Cook rice, following absorption method on packet, until tender. Transfer to a large bowl. Add soya beans, carrot, peas and corn.

Step 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.