Salad Recipes - Stir-fry Brown Rice Salad

Ingredients

• 100 g/4 oz/1/2 cup brown rice

• 450g/1 lb/1 large packet prepared fresh stir-fry vegetables, well rinsed and drained

• 200 g/7 oz/1 small can pineapple pieces, drained, reserving the juice

• 30 ml/2 tbsp soy sauce

• 15 ml/1 tbsp Worcestershire sauce

• 30 ml/2 tbsp olive oil

• Salt and freshly ground black pepper

---

Method:

1. Cook the rice according to the packet directions. Drain, rinse with cold water and drain again.

2. Place in a bowl with the vegetables and pineapple pieces.

3. Whisk 30 ml/2 tbsp of the reserved pineapple juice with the soy and Worcestershire sauces, the oil and a little salt and pepper.

4. Pour over the salad and toss well before serving.