Brown Rice Salad

My friend Cathy made this for a BBQ on Saturday night & it might possibly be the nicest rice salad I've ever tried!

1 cup uncooked brown rice
1-3/4 cup water
1/4 cup light soy sauce
1/2 medium onion - finely chopped
3 spring onions - finely chopped
1 red capsicum - chopped into tiny cubes
1/2 cup sultanas
1/2 cup roasted peanuts - coarsely chopped
1/2 cup each of roasted sunflower seeds, pumpkin seeds & sesame seeds

Dressing:
1/4 cup olive oil
2 Tbsp lemon juice
1 tsp lemon zest
1 clove crushed garlic
1 tsp grated fresh root ginger
1 tsp honey

• Combine and process until smooth (or shake in a jar).

Method:

• Place rice and unsalted water in a tightly covered pot.
• Simmer 20-25 minutes until rice is tender and water absorbed.
• Add soy sauce and finely chopped onion to hot cooked rice. Mix well.
• Leave at least 2 hours or overnight.
• Add remaining ingredients.
• Just before serving, toss through the dressing.