Name: Brown rice salad with soy dressing
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Cuisine: asian
Ingredients: 300.00 gm brown basmati rice; 420g can soya beans, drained, rinsed; 2 carrots, peeled, halved lengthways, thinly sliced diagonally; 100g snow peas, trimmed, cut into strips; 100g baby corn, thinly sliced; 42.00 gm reduced-salt soy sauce; 2 tsp sesame oil; 2 garlic cloves, crushed; 3cm piece ginger, peeled, finely grated; 1/4 tsp wasabi paste (optional); 62.50 ml flat-leaf parsley leaves, to serve

Brown rice salad with soy dressing

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Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Vibrant Asian-inspired rice salad bursting with fresh, crunchy veggies.

Ingredients:

300.00 gm brown basmati rice
420g can soya beans, drained, rinsed
2 carrots, peeled, halved lengthways, thinly sliced diagonally
100g snow peas, trimmed, cut into strips
100g baby corn, thinly sliced
42.00 gm reduced-salt soy sauce
2 tsp sesame oil
2 garlic cloves, crushed
3cm piece ginger, peeled, finely grated
1/4 tsp wasabi paste (optional)
62.50 ml flat-leaf parsley leaves, to serve

Instructions:

Prepare the rice following the absorption method on the packet until cooked to perfection. Place the cooked rice into a spacious bowl, then gently mix in the soybeans, carrot, peas, and corn.
Combine soy sauce, sesame oil, garlic, ginger, and wasabi in a jug, whisking until fully combined. Season with salt and pepper. Drizzle dressing over salad, gently toss to mix. Sprinkle with parsley before serving.

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