Asian Brown Rice Salad

500g (2 cups) cooked brown rice
2 Tbs rice bran oil
1 shallot or small red onion, finely diced
3 cloves garlic, crushed
1 Tbs finely chopped ginger
1 red chilli finely diced
2 Tbs soy sauce
1/2 tsp sesame oil
2 tsp black rice vinegar (or balsamic vinegar)
1 Tbs lime juice
50g chopped coriander or mint
1 medium carrot, finely diced
2 large radishes, finely diced
1 small cucumber, seeds removed and finely diced

combine carrots, radish, cucumber and rice in a large bowl
Heat the oil in a frying pan over a medium heat and saute the onion, garlic, ginger and chilli until the onion has softened (but not browned). Add the onion mixture to the rice along with the soy sauce, sesame oil, vinegar, lime juice and coriander/mint and mix well. Cover and refrigerate until ready to serve.


Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user BEC_NZ.