Oriental Brown Rice Salad
"This is another dish that I have been making for my buffets for many years and is always a hit.
It's particularly nice in this hot weather with your barbecued meats and cold cuts"
150g brown rice - washed and cooked according to the packet instructions*
1 red pepper - diced
1 yellow or green pepper - diced
1 bunch spring onions - finely chopped
50g unsalted cashew nuts
1 handful coriander leaves - chopped
1 garlic clove
1 thumb size piece of ginger - finely chopped
1/2 red chilli - finely chopped
1 tablespoon sesame oil
2 tablespoons dark soya sauce
100ml olive oil
* I use a rice cooker and for the brown rice, pop your 150g into a measuring jug and add twice as much water with a pinch of salt.
Once the rice has cooked and cooled, mix all the other ingredients in a bowl.
Whizz up all the ingredients for the dressing in a blender and thoroughly combine with the rice and vegetables.