MINT AND LEMON SALAD

Heat 1 tbs of rice bran oil in a fry pan and cook 2 finely sliced red onions until caramelised .
Add 3 tbs of red wine vinegar , stir till combined .
Remove from heat and let it cool while you cook 2 cups of brown rice or a mixed grains .
Once the rice is cooked , turn out into a medium sized bowl and add the cooled onions , 1/2 cup of raisins , 3/4 cup of washed and fresh mint leaves .
Stir to combine .
Add the juice of 1 lemon
1 small chilli chopped with seeds
1 handful of chopped parsley
1/2 cup of roasted sunflower seeds .
Toss to combine thoroughly .
Before serving  drizzle with extra virgin olive oil and season with cracked black pepper