Sausage And Brown Rice Salad - cooking recipe

Ingredients

3.5 oz brown rice
8.5 oz finely shredded red cabbage
6 None thin lamb sausages
1/2 cup fresh flat-leaf parsley leaves
1 None small green pepper, deseeded, finely chopped
1/4 cup pine nuts, lightly toasted
1/3 cup dried sweetened cranberries
2 tbsp vegetable or olive oil
1 clove garlic, minced

Preparation

Cook rice in boiling water for 20 mins, or until just tender. Rinse under cold running water for 15 seconds then drain. Transfer to a large bowl along with shredded cabbage and toss to combine.
Meanwhile, heat a frying pan over medium heat. Cook sausages for 6-8 mins, or until cooked through. Remove sausages from pan and let rest for 5 mins. Cut into 1 1/2 inch pieces then add to rice along with parsley, pepper, pine nuts and cranberries.
Whisk together vinegar, oil and garlic. Add to rice mixture and toss gently to combine. Serve.