Whole Food Love with Chef Cynthia Louise

Red Rice Salad

Discover just how simple, delicious and nourishing wholefood red rice salad can be!

Serves: 4

SALAD

Ingredients

(use organic where possible)

• 1 ½ cups raw red rice
• 2 cups water
• ¼ cup goji berries
• 1 long green chili, finely sliced
• 3 spring onions, finely sliced
• 1 carrot, finely diced
• 1 red capsicum, finely diced
• 1 cucumber, finely diced
• 1 bunch of parsley, roughly chopped
• Salt and pepper

DRESSING

Ingredients

(use organic where possible)

• ¼ cup soy sauce or tamari
• 2 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1 tbsp sesame oil
• Salt and pepper
• ¼ cup sunflower seeds (topping)
• ¼ cup pumpkin seeds (topping)

Directions

1. Bring rice and water mixture to a boil.
2. While rice is cooking, cut vegetables for salad and place in a large bowl.
3. Add the hot, cooked rice to the salad and toss well.
4. Combine all the dressing ingredients in a bowl and mix well.
5. Drizzle over the salad.
6. Serve the salad topped with the seeds.