Oriental Brown Rice Salad | The Rutland Gourmet

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"
Sarah

Salad Ingredients

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 sultanas

50g unsalted cashew nuts

1 handful coriander leaves - chopped

Dressing

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.