Cook the rice according to the directions on the packet OR use your preferred method OR follow my directions below for cooking brown rice using the absorption method.
Cooking brown rice
Soak the rice in plenty of water for 1 hour.
Drain and rinse the rice.
Add 2 cups water for every 1 cup of rice (before soaking), and bring it to the boil.
Simmer on the lowest possible heat for 40 minutes.
Turn the heat off and allow it to sit for 15 mins to absorb any remaining water.
Assemble the salad
Prepare the vegetables.
Put the cooked rice into a bowl and add salt, mushrooms and tamari and mix thoroughly.
Add the rest of the veggies, mix and serve.
Can be served warm or cold.
Store in the refrigerator. Keeps for up to 3 days.
Preparation
Before: 1 hour to soak rice (optional)
During: 15 minutes (white rice) to 40 minutes (brown rice) to cook rice