Rice Cooker Brown Rice Salad

Name: Rice Cooker Brown Rice Salad
Prep time: 15 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 7 portions
Ingredients: 285 g rice, brown, long-grain; water; 850 g water; 15 g vegetable oil; ½ tsp salt; 680 g mixed vegetables; 500 g water; 115 g cashew nut, roasted, unsalted; 30 g olive oil; 30 g soy sauce; 60 g lemon juice; 100 g canned tuna, in water; 2 sprigs dill, fresh; 4 sprigs parsley, fresh; 4 sprigs cilantro, fresh; salt; black pepper, ground; 15 g ginger, fresh; pepper sauce, type Tabasco; ½ tsp salt

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Prep. 15 min

Total 1 h 40 min

7 portions

Ingredients

Brown Rice

rice, brown, long-grain
285 g
water to soak
water
850 g
vegetable oil
15 g
salt
½ tsp

Vegetables

mixed vegetables (e.g. carrot, bell pepper, peas, beans), in bite-sized pieces
680 g
680 g frozen mixed vegetables, (e.g. carrot, bell pepper, peas, beans), in bite-sized pieces
water
500 g
cashew nut, roasted, unsalted
115 g
115 g almond, roasted, unsalted
olive oil
30 g
soy sauce
30 g
lemon juice to taste
60 g
canned tuna, in water drained
100 g
dill, fresh
2 sprigs
parsley, fresh leaves only
4 sprigs
cilantro, fresh leaves only
4 sprigs
salt to season
black pepper, ground to season
ginger, fresh to taste
15 g
pepper sauce, type Tabasco to taste
salt to taste
½ tsp