Kirsty’s brown rice salad
2 ½ cups cooked brown rice
2 large red capsicums
1 large green capsicum
½ cup raw cashews
½ cup raw macadamias
1 cup cranberries
2 tablespoons soy sauce
1 tablespoon sesame oil
½ tablespoon minced garlic
Fresh lime juice (as desired)
Prepare the brown rice according to instructions on packaging, and put aside to cool once cooked.
Dice the capsicums and chop the shallots finely.
Using a knife, roughly chop or crush the cashews and macadamias.
Add all the salad ingredients to a large bowl and stir to combine.
To prepare dressing, add soy sauce, sesame oil, fresh lime juice and minced garlic to a small bowl and mix well. Pour the dressing over the salad ingredients and stir to mix dressing through.
The salad can be stored in the fridge in an airtight container.