Ingredients
175g (6ozs) brown rice
salt
6 spring onions
1 red pepper, cored, seeded and diced
315g (10oz) can corn niblets
1 green pepper, cored, seeded and diced.
50g (2oz) currants
50g (2oz) roasted cashew nuts and 50g roasted almonds
2 tablespoons Soy sauce dressing
3 tablespoons chopped parsley
Soy Sauce Dressing
175ml (6 fl oz) sunflower oil
4 tablespoons soy sauce
2 tablespoons lemon juice
1 clove garlic, crushed
Salt and pepper
Preparation
Cook the rice in boiling salted water for 30 to 40 minutes, until tender. Rinse and drain well. Chop the spring onions finely. For the soy sauce dressing, put all ingredients in a screw-topped jar, adding salt and pepper to taste, and shake well to blend (makes 300ml ( ½ pint)) Transfer the rice to a bowl while still warm and add the spring onions and remaining ingredients. Toss thoroughly and transfer to a serving dish.
