Carleen'S Rice Peanut Salad

• 3 cups brown rice
• soya sauce to taste & colour
• 3 tablespoons crushed garlic
• 2 cups peanuts shelled
• oil
• 1/2 cup pumpkin seeds
• 1/2 cup sunflower seed
• 1 red capsicum
• 1 capsicum Yellow
• 1 red onion small, diced
• 1 cup balsamic vinaigrette or to personally taste
• 1/2 cup canola oil to bind

1. Cook Rice, as per instructions - drain and cool
2. Roast Peanuts; Lightly cover in oil. one layer deep, in a shallow baking pan. Bake for 15- 20mins at 180 degrees C or Microwave 2 -3mins at 100%. Remove from heat & cool. Note: peanuts keep cooking after removed from heat.
3. Mix Soya sauce & crushed garlic until evenly distributed
4. Add the remaining ingredients except the vinaigrette & Canola oil. Mix together thoroughly
5. Add the vinaigrette slowly & mixing - keep tasting until you are happy with the flavour
6. Add the oil until well bound together, but not over oily
7. Add the oil until well bound together, but not over oily
8. Ready to eat or refrigerate overnight

brown rice, soya sauce, garlic, peanuts, oil, pumpkin seeds, sunflower seed, red capsicum, red onion, balsamic vinaigrette, canola oil

Taken from www.yummly.com/recipe/Carleen_s-Rice-Peanut-Salad-1613637 (may not work)