Tuesday, January 18, 2011

dinner date - nutty rice salad

This week's post comes courtesy of Sarah.

This simple and tasty salad is based on a recipe given to us by good friend Mary Bollard. After all the rich food over the summer holidays, this salad was fresh and delicious. It can be served as a side salad but is also substantial enough to eat a bowl full on its own. I also thought it would be a good thing to take to a BBQ to keep the vegetarians happy.

Nutty Rice Salad
1 cup uncooked brown rice
¼ cup soy sauce
3 spring onions, chopped finely
1 red capsicum, diced
½ head broccoli, steamed
½ cup chopped dates
½ cup cashews, chopped coarsely
½ cup each of roasted sunflower, pumpkin and sesame seeds

¼ cup olive oil
2 Tbsps lemon juice
1 tsp grated lemon zest
1 clove garlic, crushed
1 tsp freshly grated ginger
1 tsp honey

Cook rice, mix the soy sauce through and leave to cool. Put ingredients for dressing in a jar and shake together. Add all remaining ingredients and the dressing to the rice and mix well.

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