Rice salad

This yummy salad is the perfect side dish to any meal

SERVES 4
TIME TO MAKE 5 - 15 mins
MEAL TYPE Lunch
SERVES 4
TIME TO MAKE 5 - 15 mins
MEAL TYPE Lunch

Method

  1. Prepare Rice according to instructions on package
  2. When cooked, leave it to cool
  3. Transfer rice to a large bowl and add spring onions, capsicum, celery, carrots, pineaplle and sultanas
  4. Add dressing, mix and leave in the fridge till ready eat
  5. Just before serving spinking with seeds, nuts and coriander

Dressing

  1. In a blender, a jug or jar - blend together pineapple juice, oil, soy sauce, garlic and/or ginger

Tip

  • Try substituting the soy sauce with curry powder
  • Use a combination of nuts of any nuts
  • Add other seasonal vegetable or fruit of your choice
  • Try adding chopped pickled ginger
  • 2 cups
    brown rice, cooked
  • 2 
    spring onions, sliced
  • 1 
    green or red capsicum , diced
  • 1 
    stalk of celery, finely chopped
  • 1 
    medium carrot, finely diced
  • 227 g
    pineapple pieces in juice, drained, chopped
  • ½ cup
    sultanas
  • ¼ cup
    pumpkin seeds
  • ½ cup
    cashew nuts or peanuts, toasted
  • ¼ cup
    fresh coriander or parsley, chopped
  • ¾ cup
    pineapple juice
  • ½ cup
    olive oil
  • 1 tbsp
    soy sauce, reduced-salt
  • 1 tbsp
    garlic or ginger
Per serve
  • Energy
    kJ
  • Total Fat

Method

  1. Prepare Rice according to instructions on package
  2. When cooked, leave it to cool
  3. Transfer rice to a large bowl and add spring onions, capsicum, celery, carrots, pineaplle and sultanas
  4. Add dressing, mix and leave in the fridge till ready eat
  5. Just before serving spinking with seeds, nuts and coriander

Dressing

  1. In a blender, a jug or jar - blend together pineapple juice, oil, soy sauce, garlic and/or ginger

Tip

  • Try substituting the soy sauce with curry powder
  • Use a combination of nuts of any nuts
  • Add other seasonal vegetable or fruit of your choice
  • Try adding chopped pickled ginger