Brown Rice Salad with Soy Dressing

Name: Brown Rice Salad with Soy Dressing
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 1 1/2 cups brown basmati rice; 420g can soya beans, drained, rinsed; 2 carrots, peeled, halved lengthways, thinly sliced diagonally; 100g snow peas, trimmed, cut into strips; 100g baby corn, thinly sliced; 2 tbsps. reduced-salt soy sauce; 2 tsps. sesame oil; 2 garlic cloves, crushed; 3cm piece ginger, peeled, finely grated; 1/4 tsp. wasabi paste (optional); 1/4 cup flat-leaf parsley leaves, to serve

Cook rice, following absorption method on packet, until tender. Transfer to a large bowl. Add soya beans, carrot, peas and corn.

Cook40 min
Total40 min
Serves2
LevelIntermediate

Dairy-Free High-Protein Vegan Vegetarian Asian

Ingredients

1 1/2 cups brown basmati rice
420g can soya beans, drained, rinsed
2 carrots, peeled, halved lengthways, thinly sliced diagonally
100g snow peas, trimmed, cut into strips
100g baby corn, thinly sliced
2 tbsps. reduced-salt soy sauce
2 tsps. sesame oil
2 garlic cloves, crushed
3cm piece ginger, peeled, finely grated
1/4 tsp. wasabi paste (optional)
1/4 cup flat-leaf parsley leaves, to serve

Method

Cook rice, following absorption method on packet, until tender. Transfer to a large bowl. Add soya beans, carrot, peas and corn.
Whisk soy sauce, sesame oil, garlic, ginger and wasabi in a jug until well combined. Season with salt and pepper. Pour dressing over salad. Toss gently to combine. Sprinkle with parsley and serve.