Brown Rice Salad

serves 4
1 cup brown rice
2 cups chicken stock
2 Tbs peanut oil
1/2 cup fresh orange juice
2 tsp sweet chilli sauce
1 tsp grated fresh ginger (if you freeze ginger in a little snaplock bag it will grate really easily and it will last for ages)
2 tsp garam masala
1/2 Tbs cider vinegar
1 grated carrot

Cook the rice in the stock using the absorption method for about 25 minutes.  Combine the rice with all ingredients and serve either hot or cold.

You can add extra bits and pieces to this - a handful of blanched chopped green beans is nice, you could also add a handful of toasted nuts and/or sultanas.