Sausage And Brown Rice Salad

• 3.5 oz brown rice
• 8.5 oz finely shredded red cabbage
• 6 None thin lamb sausages
• 1/2 cup fresh flat-leaf parsley leaves
• 1 None small green pepper, deseeded, finely chopped
• 1/4 cup pine nuts, lightly toasted
• 1/3 cup dried sweetened cranberries
• 2 tbsp vegetable or olive oil
• 1 clove garlic, minced

1. Cook rice in boiling water for 20 mins, or until just tender. Rinse under cold running water for 15 seconds then drain. Transfer to a large bowl along with shredded cabbage and toss to combine.
2. Meanwhile, heat a frying pan over medium heat. Cook sausages for 6-8 mins, or until cooked through. Remove sausages from pan and let rest for 5 mins. Cut into 1 1/2 inch pieces then add to rice along with parsley, pepper, pine nuts and cranberries.
3. Whisk together vinegar, oil and garlic. Add to rice mixture and toss gently to combine. Serve.

brown rice, red cabbage, thin lamb sausages, parsley, green pepper, pine nuts, cranberries, vegetable, clove garlic

Taken from recipes-plus.com/api/v2.0/recipes/33798 (may not work)