Sunday 21st March - Brown Rice salad

I have a cookery book I bought in 1982: ‘The Sainsbury’s Book of Wholefood Cooking’ (Carole Handslip). I still use recipes from it today (and I have many cookery books) Here is a favourite recipe:

Brown Rice Salad
250 g (8oz) brown rice
3 spring onions finely chopped
1 red pepper, seeded and finely chopped
50g (2oz) raisins
50g (2oz) of cashew nuts, roasted and chopped
2 tablespoons chopped parsley
6 tablespoons of Soy Dressing - see below

Cook the brown rice following instructions on packet (can take 45 mins) .
Drain and cool and then add all the remaining ingredients and toss thoroughly.

Soy Dressing
175mls ( 6fl oz) olive oil
4 tablespoons soy sauce
2 tablespoons lemon juice
1 clove garlic
1 cm (1/2 inch) piece of root ginger grated or finely chopped.
salt and pepper to taste

Put all ingredients in a screw top jar, shake well to blend before serving.

Ginger root: After I buy ginger root, I wash and dry it and place the whole  thing in freezer. When I need it, I grate frozen root. No need to peel.