Brown Rice Tangi Salad

• 2 cups brown rice (uncooked)
• 4 stalks celery (finely chopped)
• 1 red bell pepper (finely chopped)
• 1 yellow bell pepper (finely chopped)
• 1 cup roasted unsalted peanuts
• 12 cup olive oil
• 4 tablespoons honey
• 2 teaspoons curry powder
• 23 cup vinegar
• 4 tablespoons lemon juice
• 1 cup currants
• 1 teaspoon salt

1. Cook brown rice in 4 cups of water using the absorption method then cool.
2. Simmer dressing ingredients for 5 minutes adding the currents after 3 minutes then cool
3. Fold dressing through rice.
4. Add finely chopped celery, capsicum and peanuts to the brown rice once cooled.
5. Chill before serving.

brown rice, stalks celery, red bell pepper, yellow bell pepper, peanuts, olive oil, honey, curry powder, vinegar, lemon juice, currants, salt

Taken from www.food.com/recipe/brown-rice-tangi-salad-398155 (may not work)