My beautiful sister in law, Anne, brought this recipe to our family table a long time ago and we have all made it every summer since. Perfect for Bring-A-Plate occasions and BBQs. It is full of pretty, fresh Christmas colours and has Asian accents.
2 cups of cooked and cooled brown rice
2 red capsicums, chopped finely
1 green capsicum, chopped finely
6 spring onions (scallions), sliced finely
1 cup of currants
2 cm square grated fresh ginger
3 cloves garlic, crushed
The juice of one lemon
1/2 cup light olive oil
6-7 tablespoon of soy sauce (gluten free if needed)
Combine all ingredients and chill.