Brown Rice Tangi Salad

jodz's Note:

This is an easy to make family favourite given to me by my mother years ago. A delicious, high fibre way to include more brown rice in your diet. It improves on standing so if I'm wanting to take it to a BBQ or pot luck dinner, I'll make it the day before then chill it over night. The brown rice gives it a lovely nutty, chewy texture in a sweet sour dressing. Everyone will be coming back for more and want the recipe. Enjoy!

• Total Time: 1 hrs 5 mins
• Prep Time: 20 mins
• Cook Time: 45 mins

Ingredients:

Servings: 12

• 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

Dressing

• 1/2 cup olive oil
• 4 tablespoons honey
• 2 teaspoons curry powder
• 2/3 cup vinegar
• 4 tablespoons lemon juice
• 1 cup currant
• 1 teaspoon salt

Directions:

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.