Fruity Brown Rice Salad, Freshness and neatness
Fruity Brown Rice Salad. An Asian-style dressing gives this colourful rice salad extra piquancy. Whole grains like brown rice are unrefined, so they retain their natural fibre, vitamins and minerals.
Ingredients
- 115g/4oz/ ¾ cup brown rice
- 1 small red pepper, seeded and diced
- 200g/7oz can sweetcorn, drained
- 45ml/3 tbsp sultanas
- 225g/8oz can pineapple pieces in fruit juice
- 15ml/1 tbsp light soy sauce
- 15ml/1 tbsp sunflower oil
- 15ml/1 tbsp hazelnut oil
- 1 garlic clove, crushed
- 5ml/1 tsp finely chopped fresh root ginger
- Salt and black pepper
- 4 spring onions, sliced, to garnish
Details
Serves: 7
Method
Step 1
ok the brown rice in a large saucepan of lightly salted boiling water for about 30 minutes, or until it is tender. Drain thoroughly and cool.
Step 2
Tip the rice into a bowl and add the red pepper, sweetcorn and sultanas.
Drain the pineapple pieces, reserving the juice, add them to the rice mixture and toss lightly.
Step 3
Pour the reserved pineapple juice into a clean screw top jar.
Add the soy sauce, sunflower and hazelnut oils, garlic and root ginger.
Add some salt and pepper. Then close the jar tightly and shake well to combine.
Step 4
Pour the dressing over the salad and toss well. Scatter the spring onions over the top.
The salad is delicious as part of a summer buffet or served with grilled meat or fish.
VARIATION
Try a mixture of brown rice and wild rice instead of just the brown rice.
Cook the rice mixture for the recommended time.
[…] If you don’t like this salad, how about Fruity Brown Rice Salad? […]
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