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Sausage and brown rice salad

Sausage and Brown Rice SaladRecipes+
4
10M
20M
30M

Ingredients

Method

1.Cook rice in a large saucepan of boiling water for 20 minutes or until just tender. Drain. Rinse under cold running water for 15 seconds then drain. Place rice in a large bowl. Add cabbage to rice; toss to combine.
2.Heat a frying pan over moderate heat. Cool and turn sausages for 6-8 minutes or until cooked. Remove sausages from pan; rest to 5 minutes. Cut into 4cm lengths. Add sausage to rice with parsley, capsicum, pine nuts and cranberries; toss to combine.
3.Whisk vinegar, oil and garlic in a small jug. Add dressing to rice mixture, then toss gently to combine. Serve.

Brown rice takes longer to cook than white rice; it has a slightly firm texture and nutty taste. You can use chicken or pork sausages instead of lamb.

Note

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