Nutty brown rice salad

Tracey Bennett - aka The Reckless Foodie - brings us this Nutty Brown Rice Salad.

Tracey Bennett aka "The Reckless Foodie" is a plant-based wholefood chef who, together
with her husband Jason Shon Bennett, runs wellness and fasting retreats. Tracey shares this delightful, healthy salad recipe with us.

I find it really great to have a repertoire of salads that I can throw together and have in the fridge for an easy lunch on a bed of greens or to take to a BBQ or shared dinner. I have been looking for a tasty brown rice salad and after a bit of research and much trial and error, I have come up with this scrumptious one. The dressing gives it a good ginger zing!

Ingredients

½ cup	sesame seeds
½ cup	sunflower seeds
½ cup	pumpkin seeds
½ cup	chopped raw cashews
3 cups	cooked brown basmati rice
1	red onion, chopped small
2	spring onions, chopped small
1 cup	corn kernels
1	red capsicum, diced
½ cup	currants
Grated zest	of a lemon
1 – 2 cups	edamame beans
½ cup	parsley, finely chopped (optional)

Dressing

½ cup	olive oil
½ cup	tamari
2 cloves	garlic, finely chopped
1-2 inch knob	of fresh ginger, finely chopped
Juice	of one lemon

Directions

1. Put all the nuts and seeds into an oven tray and bake on medium heat for about 10 minutes or until golden (and some popped!)
2. Put the cooled cooked rice into a serving bowl and add all other ingredients including the nuts once cooled. Mix together well.
3. To make the dressing, just combine all ingredients and whisk well.
4. Pour dressing over the salad and fold it through. Voila! It's ready to eat.