Medium-spicy; great as a main dish at a meal with a side salad or soup. Try making it with another kind of grain, too, like quinoa, millet or buckwheat, instead of rice.

3 cups cooked brown rice, still hot from cooking
2 tbsp raisins
1/2 cup water chestnuts, sliced
2 scallions or green onions, finely chopped
1 red bell pepper, diced
1 celery stalk, diced
1 clove garlic, minced
1/4 cup fresh peas
pinch of cayenne pepper
2 tbsp brown rice syrup or maple syrup
juice of 1 lime
2 tbsp fresh lemon juice
3/4 tsp fresh ginger, grated or minced
1/2 tsp each coriander, cardamom and cumin

Combine all ingredients in a large bowl and mix well. Serve warm, although it’s also great the next day, cold for lunch.

Serves 6-8