Colourful Brown Rice Salad

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I’m determined to finalize my Christmas Lunch Menu this week, and this year I’m thinking I’ll avoid the traditional hot lunch and go for a baked ham cooked the day before, maybe a bbq and lots of fresh tasty salads.  What do you think?  So I’m on the look-out for new salad recipes, and when we barbequed last Saturday, we tried this Brown Rice Salad.  It has a bit of an Asian flavour to it, using a Soy Sauce Dressing.  It’s the first time I can remember ever making a rice salad, so I’m not sure if you would usually use a brown rice, but it worked really well with this dish.  And I think it tasted even better the next day, so you could easily make it Christmas Eve and pop it into your fridge ready for an easy Christmas Lunch the next day.

Colourful Brown Rice Salad

Serves 10

Ingredients:

  • 1½ cups brown rice (I used Long Grain)
  • Salt to taste
  • 3 spring onions finely chopped
  • 1 Red capsicum cored seeded & chopped
  • 1 Green capsicum cored seeded & chopped
  • 3/4 cup raisins
  • 75 grams cashews, raw or roasted and roughly chopped
  • 2 Tablespoons chopped parsley
  • 3 Tablespoon of soy sauce dressing (or to taste)
  • Soy Sauce Dressing
  • 1/2 cup cooking oil
  • 2 Tablespoons soy sauce
  • 1 Tablespoon lemon juice
  • 2 level teaspoons sugar
  • 1 clove garlic crushed or finely chopped
  • 1 cm root ginger finely chopped
  • Salt & Pepper to taste.

Directions:

To make the soy sauce dressing, put all sauce ingredients into a jar with a lid and shake well to blend.
Cook rice in boiling salted water for 40-45 minutes until soft. Rinse, drain well & cool
Place in a bowl and add remaining ingredients.
Toss thoroughly before serving.
10 minutes before going to serve, add the soy sauce dressing to the rice and veges and toss well, then serve.
Source:  http://allrecipes.com.au/recipe/10329/my-favourite-colourful-brown-rice-salad-recipe.aspx


 

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