Rice Cooker Brown Rice Salad

Brown Rice

• 10 oz long-grain brown rice
• 30 oz water plus extra, to soak
• ½ oz oil
• ½ tsp salt

Vegetables

• 17 ½ oz water
• 24 oz fresh mixed vegetables (e.g. carrot, bell pepper, peas, beans), in bite-sized pieces
  ou 24 oz frozen mixed vegetables
• 4 oz roasted cashews
  ou 4 oz roasted almonds
• 1 oz olive oil
• ½ oz grated ginger to taste
• hot sauce to taste
• ½ tsp salt to taste, plus extra to season
• 1 oz soy sauce
• 2 oz lemon juice to taste
• 3 ½ oz canned tuna, in water drained
• 2 sprigs fresh dill fronds
• 4 sprigs fresh parsley leaves only
• 4 sprigs fresh cilantro leaves only
• ground black pepper to season