1 cup medium-grain brown rice
2/3 cup cashews
300g green grapes
1 bunch flat-leaf parsley
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
freshly ground black pepper
150g feta, cubed
1/2 small red onion, finely diced
Lemon cheeks, to serve
Bring a large saucepan of water to the boil and add rice. Cook for 25 mins, until tender. Drain well and cool. Meanwhile, preheat oven to 180C or 160C fan-forced. Spread cashews on an oven tray and cook for 3-5 mins, until golden and toasted. Transfer to a plate to cool.
Wash grapes and pull from stems. Pat dry with a clean tea towel. Cut grapes in half lengthways. Pick leaves from parsley, wash and dry, then roughly chop.
Place rice in a large bowl. Drizzle with half combined lemon juice and olive oil and season with salt and freshly ground black pepper. Turn gently to combine. Add grapes, parsley, feta, onion and cashews. Fold through remaining juice and oil. Serve with lemon cheeks.