Tuesday, February 25, 2020

Rice Salad

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Last year it was our turn to host Christmas lunch for my extended family.  With Australia having warm Christmas Days,  I try to keep this in mind when organising the menu.  I wanted to try a rice salad for a change but didn't have a recipe.  After doing a Google search and blending a couple of recipes,  I came up with the following.  It was a hit with the family and a few days later I made it again when we had a heat wave.

1 1/2 cups of uncooked rice
!/2 red Capsicum finely diced
1 medium Carrot, grated
1 small Cucumber finely diced
1 Celery stalk finely diced
1/2 cup of Raisins, chopped
1/4 cup of crushed Cashews - optional

DRESSING -

1/3 cup of Olive Oil
2 Tb Soy Sauce
1 Tb Lemon Juice
2 Tb Honey
1 Tb Dijon Mustard
1 Tsp dried Ginger

Wash and drain the rice.
Cook as per packet instructions
Once rice has cooled,  place in an extra large bowl.
Add capsicum,  carrot,  cucumber, celery, and raisins to the rice and mix well.
In a small jar add all the dressing ingredients and place the lid on.
Shake well and add to the rice mixture. Spoon the dressing through until well combined
Serve cold.  I serve the cashews on the side for people to help themselves

Serves 6 - 8 as a side dish.



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