115g/4oz brown rice
3tbsp raisins or sultanas
225g can pineapple pieces in juice
1tbsp soy sauce
1tsp olive oil
2tsp nut oil
1 garlic clove, crushed
1tsp finely chopped root ginger
ground black pepper
Cook the brown rice in salted boiling water for about 30 minutes until tender.
Drain thoroughly and cool.
Tip the rice into a bowl and add the red pepper and raisins/sultanas.
Drain the pineapple pieces, reserving the juice, add them to the rice mixture.
Pour the reserved pineapple juice into a container with a lid. Add the soy sauce, oils, garlic and ginger. Add some salt and pepper, then shake well to combine.
Pour the dressing over the salad and mix well.
