Brown Rice Salad with Lemon Citrus Dressing
Recipe thanks to Trudi Baird, one of our Invercargill facilitators
This salad contains both ginger and pineapple which are both great digestive aids.
1 cup brown rice
1 diced green capsicum
1 large grated carrot
1/2 cup finely chopped fresh pineapple
1/2 cup dried currants
Seeds from one pomegranate
Chopped fresh mint
2-3 tbsp freshly squeezed lemon juice
1 tbsp honey or maple syrup
1/2 tsp ground ginger
1/2 tsp mustard powder
3-4 tbsp extra-virgin olive oil
Good pinch of salt
Black pepper to taste
1. Soak brown rice overnight, drain, rinse and cook then cool.
2. Blend the dressing ingredients well.
3. Toss all salad ingredients together with dressing and serve.