Nutty Rice Salad

There have been many overcast, cloudy and rainy days here, which suit me fine, as I love photographing outdoors when it doesn't have the glare of the sun cast on everything I try to shoot, but every now and again, a momentary slither of sunshine will crack through the clouds to say "Hi, I'm still here!"

Pink Simplicity
Golden Years
St. Cecilia Golden Years
Gold Bunny Ambridge Rose Jubilee Celebration
Ambridge Rose Gold Bunny Golden Years, Tamora buds
I was at my kitchen bench making "Nutty Rice Salad" and I noticed how beautiful things were partly shaded and partly washed in sunshine. So my inspiration juices started flowing and I quickly grabbed my camera, knowing this moment would pass all too soon if I didn't capture it.
The sun was simply playing Hide and Seek, one moment it was there, the next it was gone. So I could only comply and just used this to my advantage. I also got my new "French Chairs" mug (Salon Rouge by Christopher Vine) which my sister gave me and some gift spice jars involved, then one thing led to another, I got the roses in the pitchers to join in the fun as well. I even pulled them out of their comfort zone and made them stack on each other. They didn't mind one bit, they were awashed in the golden glow and showed off their glory (under the changing lighting circumstances) ever so beautifully and bravely.

These roses below consist of Golden Years (Yellow), Ambridge Rose (Apricot) and Jubilee Celebration (Medium Pink)Can't you tell I got a bit carried away? Now back to the Nutty Rice Salad, here's the recipe if you are interested in making it. It's a very tasty and nutritious salad, I love brown rice, and this is a more interesting way of eating brown rice. Hope you'll enjoy making and eating it. It's a great salad especially when you want a break from the normal tossed garden salad.

Ingredients:

200gm raw (1-2 cups cooked) brown rice
3-4 spring onion, or shallots
1 medium red capsicum/ bell pepper, diced, small pieces
3/4 cup dried currants (from dried fruit section)
4 tablespoons unsalted cashews
2 tablespoons Sunflower seeds
2 tablespoons Pine nuts
Medium can of corn kernals, drained
Chopped Parsley - a few sprigs (I used Continental or flat-leafed parsley, but you can use any parsley)
Cracked black pepper

For dressing:

1 1/2 tablespoons Sunflower Seed or Grapeseed Oil
4 tablespoons Soy Sauce
2 tablespoons lemon juice
2 cloves crushed garlic

Roast cashews in oven till golden. (180C for around 10 minutes) Set aside. Cook brown rice according to instructions. When rice is cool, mix everything together (including dressing). If you are not serving it immediately, just delay adding the nuts in till you serve or the nuts will be soggy. Enjoy!!!