Brown Rice Salad

• 175g (6ozs) brown rice
• salt
• 6 spring onions
• 1 red pepper, cored, seeded and diced
• 315g (10oz) can corn niblets
• 1 green pepper, cored, seeded and diced.
• 50g (2oz) currants
• 50g (2oz) roasted cashew nuts and 50g roasted almonds
• 2 tablespoons Soy sauce dressing
• 3 tablespoons chopped parsley
• Soy Sauce Dressing
• 175ml (6 fl oz) sunflower oil
• 4 tablespoons soy sauce
• 2 tablespoons lemon juice
• 1 clove garlic, crushed
• Salt and pepper

1. Cook the rice in boiling salted water for 30 to 40 minutes, until tender.
2. Rinse and drain well.
3. Chop the spring onions finely.
4. For the soy sauce dressing, put all ingredients in a screw-topped jar, adding salt and pepper to taste, and shake well to blend (makes 300ml ( 1/2 pint))
5. Transfer the rice to a bowl while still warm and add the spring onions and remaining ingredients.
6. Toss thoroughly and transfer to a serving dish.

brown rice, salt, spring onions, red pepper, corn niblets, green pepper, currants, nuts, soy sauce dressing, parsley, soy sauce dressing, sunflower oil, soy sauce, lemon juice, clove garlic, salt

Taken from www.epicurious.com/recipes/member/views/brown-rice-salad-51712431 (may not work)