|This was the little stall of goodies we set up|
had school holidays and a houseful for Easter..
|Flowers ready to go up to the bedrooms|
and had a lovely paddock picnic on Sunday, using our new barbeque plate..
Of course there were toasted marshmallows
and an Easter egg hunt,
and bowls of soup.
But that all seems like ages ago. Since then there have been bonfires
and a lovely lunch with friends from Melbourne under the oak tree....
We had some beautiful lamb and some salads, one of which is an oldie but a goodie, and I was asked for the recipe.
BROWN RICE SALAD
I think I first saw this in a school fundraising cookbook and have seen it several times since. There are a million variations, just use your imagination.
2 cups cooked brown rice
1 red capsicum, finely diced
1 cup currants
1/4 cup verjuice
1 cup cashews, toasted (or slivered almonds are good too)
1 cup sunflower seeds
A couple of handfuls of whichever fresh herbs you like (parsley, coriander and mint are good)
2/3 cup sunflower oil
2 tblsp soy sauce
3 tblsp lemon juice
The original recipe doesn't do this, but I soak the currants in the verjuice for about 15 minutes.
Combine all the ingredients in a large bowl. Drain the currants and add the verjuice to the dressing, before mixing the dressing in with the salad. Sprinkle a few herbs over the top.