• 2 cups cooked brown rice (or grain combination)
• 1/4 cup each corn kernels, diced grated carrot, diced celery
• (optional) leafy greens such as rocket or cos lettuce cut into small strips, 1/4 cup diced capsicum, sweet peas or anything else fresh and local
• handful of toasted sunflower seeds or roasted almonds or pine nuts
  

Dressing:

• 2 Tbsp. brown rice vinegar
• 2 Tbsp. shoyu
• juice of 1 lemon
• 3 Tbsp. olive oil (optional)
• 1/2 cup fresh orange juice (optional)
• grated rind of 1 orange
• or substitute umeboshi vinegar for lemon & tamari

You can either use all vegetables raw or quick-boil for 1-2 minutes each (ideally each veggie separately). Allow veggies to marinate in combination of vinegars and juice (as you choose) for about 30 minutes. Then toss into rice and add seeds or nuts and enjoy! If you're in a hurry mix it all up raw, add dressing and munch away.