A crunchy texture gives this refreshing salad some summer bite.
2 cups brown rice
3 1/2 cups vegetable stock
450g jar fire-roasted peeled peppers
100g baby spinach leaves
4 spring/green onions, sliced
1/2 cup chopped coriander
1 cup roasted unsalted cashew nuts
400g can chickpeas, drained
Place brown rice into a pan with 3 1/2 cups vegetable stock. Bring to the boil. Reduce heat, cover and simmer for 40 min, or until tender and liquid is absorbed.
Drain peppers and add the juices and oil to rice. Chop the peppers into pieces and stir through the rice with the spinach, spring/green onions, coriander, most of the cashew nuts and all the chickpeas. Toss to combine. Season with salt and pepper. Garnish with remaining cashew nuts.
Source: that's life! TEST KITCHEN (50) Photo: JOE FILSHIE
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