• 200g (1 cup) SunRice Long Grain Brown Rice
  • 2 celery sticks, trimmed, thinly sliced
  • 1 small red capsicum, halved, deseeded, coarsely chopped
  • 75g baby spinach leaves
  • 2 tablespoons currants
  • 40g (1/4 cup) sunflower seed kernels
  • 200g Soyco Japanese Tofu (see note), thinly sliced
  • Step 1 Cook the rice in a large saucepan of boiling water following packet directions. Rinse under cold running water. Drain.
  • Step 2 To make the dressing, combine the orange juice, soy sauce, honey and ginger in a small bowl.
  • Step 3 Place the rice, celery, capsicum, spinach, currants and half the sunflower seeds in a large bowl. Drizzle over the dressing and toss to combine.
  • Step 4 Divide the rice mixture among serving bowls and top with the tofu. Sprinkle with the remaining sunflower seeds to serve.