Carrot, brown rice and almond salad – Food & Home Magazine
Carrot, brown rice and almond salad. A fresh and crunchy side dish with stunning complementing flavours. Perfect for summer.
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Ingredients
- ¼ cup vinegar
- 2 rooibos tea bags
- ½ cup vegetable oil
- 1 tbsp parsley, roughly chopped
- 3⁄4 cup brown rice, rinsed
- 1 ½ cups boiling water
- 1 ½ tablespoons almonds
- 10 ml soy sauce
- 1 carrot (70 g), cut into thin matchsticks
- ½ cup roughly chopped fresh parsley
- 1 tbsp sunflower seeds
- 1 tbsp pumpkin seeds
- 1 tsp white sesame seeds
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