Brown rice salad with raisins and cashews
I have to be honest with you- this recipe is long, long overdue.
It was created for my friend who was doing a wheat free/ dairy free thing.
I normally do quite a few such recipes for various friends, but the added complication was that this dish was intended for a picnic.
So I had to make something wheat free, dairy free, edible cold and portable. Uh hum.
It turned out so well that I would definitely make this superfood salad again though- even if I didn’t have to abide by said restrictions. ;)
It’s perfect for anyone on a summer health kick, and remember I have other detox recipes too.
One more thing- I have to be honest and reveal this dish was inspired by Hendersons in Edinburgh. The salad bar has been swinging since the 60s, and my parents used to visit it when they were newlyweds (that was not in the ’60s, I hasten to add). So if you’re in the capital for the Festival, give it a visit.
You will need
200g brown rice
6 tablespoons of soy sauce
2 tablespoons of olive oil
50g raisins
50g cashews
50g chopped parsley
50g chopped spinach
juice of one lemon
Cook the rice according to packet instructions, and allow to cool.
Stir through the soy sauce and olive oil.
Season with salt and plenty black pepper.
Stir through the raisins and cashews, spinach and parsley.
Squeeze over the lemon juice and serve.
The picnic was a pre-boat trip feast. ;)
