Ingredients

• 1 cup short-grain brown rice
• 2–21⁄2 cups filtered water, plus 1L extra, for blanching
• 12 snow peas, trimmed & cut into 1cm-thick slices
• 1 corn cob, kernels removed
• 12 green beans, trimmed & chopped
• 1 medium carrot, diced
• 1⁄2 cup sunflower seeds
• 4 radishes, sliced into julienne strips
• 1⁄2 cup bought fried shallots

Soy & Ginger Dressing

• 1⁄4 cup lime juice
• 1 tbsp finely grated ginger
• 2 tbsp toasted sesame oil
• 1⁄4 cup tamari (gluten-free soy sauce)

Method

1. Place the rice and filtered water in a small saucepan and bring to the boil on a high heat. Reduce heat and simmer for 20–25 minutes or until rice is soft. Drain, then cool under cold running water. Drain well. Transfer to a large serving bowl.
2. Meanwhile, blanch snow peas, corn, beans and carrot in a medium saucepan of boiling water for 20–30 seconds. Drain, then cool under cold running water. Drain well, then add to the rice.
3. Heat a small frying pan on a medium heat and dry-fry the sunflower seeds until golden. Set aside to cool, then add seeds, radish and half the fried shallots to the rice. Stir to combine.
4. To make the soy & ginger dressing, place all dressing ingredients in a jar with a lid and shake vigorously.
5. When ready to serve, pour dressing over the salad and toss well to combine. Divide into 4 bowls and top with remaining fried shallots.