Rice salad
This yummy salad is the perfect side dish to any meal
SERVES4
TIME TO MAKE5 - 15 mins
MEAL TYPELunch
TIME TO MAKE5 - 15 mins
MEAL TYPELunch
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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
- Energy2942kJ
- Total Fat44.6g
- Saturated Fat7.6g
- Total Carbohydrate73.7g
- Sugars32.6g
- Protein10.5g
- Dietary Fibre7.3g
- Sodium295mg
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
- Energy2942kJ
- Total Fat44.6g
- Saturated Fat7.6g
- Total Carbohydrate73.7g
- Sugars32.6g
- Protein10.5g
- Dietary Fibre7.3g
- Sodium295mg
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
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