Lots of complex carbs and a good serving of fibre for good measure.

100g (about ¼ pound) snow peas, topped, tailed & sliced diagonally
3 cups cold cooked brown rice (cook in salted water)
1 small red onion, finely chopped
1 small red or green pepper, finely chopped
1 red apple, finely chopped
1 cup raisins
⅓ cup chopped walnuts (toast for added flavour)

Dressing:
3 tbsp light olive oil
2 tablespoons white vinegar
2 tsp curry powder
1 tsp brown sugar

Blanch snow peas by pouring boiling over them and standing for a few minutes. Drain them and chill with cold water. Drain again.     
Combine cold rice with snow peas, onion, pepper, apple, raisins and walnuts.     

Combine dressing ingredients and toss through rice mixture.  This salad can be refrigerated for up to 2 days.

Serves 6-8