|1 Cup||Brown rice (Raw)|
|1 Can||Corn kernels, drained|
|1||Red capsicum, finely chopped|
|6||Spring onions including stems, finely sliced|
|1 Cup||Fresh Italian parsley, chopped|
|100gm||Nuts & Stuff muesli|
|1/3 Cup||Olive or sunflower oil|
|1||Crushed garlic clove|
|1 Tbsp.||Dijon mustard (alternatively, can also use soy sauce)|
|2 Tbsp.||Lemon juice|
|Pinch||Salt and pepper|
|Preparation & Cooking||45 Minutes|
Can be prepared a day before, but for that extra crunch don’t add Nuts & Stuff and dressing until you’re ready to serve.
This crunchy rice salad recipe is just so delicious! It is gluten-free, healthy and all good too. Once you taste it, we guarantee you simply won’t be able to stop eating it.