Rice salad
This yummy salad is the perfect side dish to any meal
SERVES
4
TIME TO MAKE
5 - 15 mins
MEAL TYPE
Lunch
TIME TO MAKE
5 - 15 mins
MEAL TYPE
Lunch
Find more great recipes and view nutritional information for this recipe on our website.
Method
- Prepare Rice according to instructions on package
- When cooked, leave it to cool
- Transfer rice to a large bowl and add spring onions, capsicum, celery, carrots, pineaplle and sultanas
- Add dressing, mix and leave in the fridge till ready eat
- Just before serving spinking with seeds, nuts and coriander
Dressing
- 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 cupsbrown rice, cooked
-
2spring onions, sliced
-
1green or red capsicum , diced
-
1stalk of celery, finely chopped
-
1medium carrot, finely diced
-
227 gpineapple pieces in juice, drained, chopped
-
½ cupsultanas
-
¼ cuppumpkin seeds
-
½ cupcashew nuts or peanuts, toasted
-
¼ cupfresh coriander or parsley, chopped
-
¾ cuppineapple juice
-
½ cupolive oil
-
1 tbspsoy sauce, reduced-salt
-
1 tbspgarlic or ginger
Per serve
-
EnergykJ
-
Total Fat
Method
- Prepare Rice according to instructions on package
- When cooked, leave it to cool
- Transfer rice to a large bowl and add spring onions, capsicum, celery, carrots, pineaplle and sultanas
- Add dressing, mix and leave in the fridge till ready eat
- Just before serving spinking with seeds, nuts and coriander
Dressing
- 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
Ingredients
-
2 cupsbrown rice, cooked
-
2spring onions, sliced
-
1green or red capsicum , diced
-
1stalk of celery, finely chopped
-
1medium carrot, finely diced
-
227 gpineapple pieces in juice, drained, chopped
-
½ cupsultanas
-
¼ cuppumpkin seeds
-
½ cupcashew nuts or peanuts, toasted
-
¼ cupfresh coriander or parsley, chopped
-
¾ cuppineapple juice
-
½ cupolive oil
-
1 tbspsoy sauce, reduced-salt
-
1 tbspgarlic or ginger
Ingredients
-
2 cupsbrown rice, cooked
-
2spring onions, sliced
-
1green or red capsicum , diced
-
1stalk of celery, finely chopped
-
1medium carrot, finely diced
-
227 gpineapple pieces in juice, drained, chopped
-
½ cupsultanas
-
¼ cuppumpkin seeds
-
½ cupcashew nuts or peanuts, toasted
-
¼ cupfresh coriander or parsley, chopped
-
¾ cuppineapple juice
-
½ cupolive oil
-
1 tbspsoy sauce, reduced-salt
-
1 tbspgarlic or ginger
Nutrition Facts
Per serve
-
EnergykJ
-
Total Fat
Method
- Prepare Rice according to instructions on package
- When cooked, leave it to cool
- Transfer rice to a large bowl and add spring onions, capsicum, celery, carrots, pineaplle and sultanas
- Add dressing, mix and leave in the fridge till ready eat
- Just before serving spinking with seeds, nuts and coriander
Dressing
- 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