Great for vegans


  • 1 cup brown rice

  • 6 spring onions

  • 1 red pepper,cored,seeded and diced

  • 1/3 cup currants

  • 60g (2oz) roasted cashews

  • 2 tablespoons roasted sunflower seeds

  • 6 tablespoons soy sauce dressing

  • 3 tablespoons parsley

  • 3/4 cup sunflower oil

  • 4 tablespoons soy sauce

  • 2 tablespoons lemon juice

  • 1 clove garlic (crushed)

  • salt and pepper


  • 1.

    Cook rice in boiling water for 30 to 40 minutes until tender. Rinse and drain well.

  • 2.

    Chop spring onions finely.

  • 3.

    Tranfer the rice to the bowl while still warm and add spring onions and remaining ingredients. Toss thoroughly and transfer to a serving dish.

  • 4.

    Soy Sauce Dressing

  • 5.

    Put all ingredients in a screw topped jar adding salt and pepper to taste. Shake well to blend. Makes 1 cup

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 716kj
  • Fat Total 51g
  • Saturated Fat 7g
  • Protein 11g
  • Carbohydrate 57g
  • Sugar 11g
  • Sodium 2208mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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