I love this crunchy brown rice salad. I’ll often just have it as a meal by itself or as a side for something like felafels. It’s quite a fluid recipe – if I have heaps of one ingredient, I might add more of that, and if I’m missing an ingredient all together I’ll just leave it out. This salad also tastes better a few hours after it’s been prepared, or even the next day.
1 cup cooked brown rice (cooled in the fridge for 15 – 20 minutes)
1 green apple, chopped in small pieces
3/4 cup peas
1/3 cup walnuts
1/3 cup dried cranberries
1 clove garlic (or more if you’d like!)
1 stalk spring onion, sliced
4 tablespoons sesame seeds, toasted
2 tablespoons balsamic vinegar
3 tablespoons olive oil
1 teaspoon brown sugar
Mix together all the salad ingredients in one bowl. In a separate bowl, mix together the vinegar, olive oil and brown sugar and then coat the salad mix. Easy!