Author Jean Morrison
Vegetarian Rice Salad
We like to eat this vegetarian rice salad as a main meal but it would be great as a side salad too.
I prefer it with roasted but un-salted cashews but if cashews don't suit your budget then use roasted but un-salted peanuts instead. The nuts need to be added to the rice salad at the very last minute to ensure they don't go soft.
Preparation time: 10 minutes
Cooking time: 20 minutes
Quantity: Serves 8 as a main meal and 20 as a side salad
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2 cups uncooked, long grain rice
2 teaspoons curry powder
1 teaspoon turmeric
1 teaspoon salt
1 cup frozen peas
1 cup frozen corn kernels
4 spring onions, finely chopped
2 celery sticks, diced small
2 carrots, grated
1/2 red capsicum, diced small
1 red apple diced small (leave the skin on)
250 gm roasted, un-salted cashews
Salt and pepper to taste
1 teaspoon sesame oil
3 tablespoons of mild tasting oil
2 tablespoons lemon juice
2 tablespoons soy sauce
1/4 teaspoon ground ginger
1 tablespoon runny honey
Bring 2 - 3 litres of water to the boil in a large saucepan. Add the rice, curry powder, turmeric and salt and cook until the rice is tender which will be roughly 12 minutes. Stir every couple of minutes. Drain the rice, rinse it, drain again and let it cool.
Cook the peas and corn according to the directions on the packet. Drain and cool.
Place the dressing ingredients in a jar and shake very well.
In a very large bowl combine the rice and all the vegetables. Mix gently but thoroughly. Drizzle the dressing through the rice salad and, again, mix lightly. Adjust the taste with salt and pepper.
Just before serving, toss in and evenly distribute the cashews.
Serves 8 as a main meal or 20+ as a side salad.
Always use roasted nuts. If yours are raw then cook them in the oven on a baking tray at 150 degrees Celsius for a few minutes until golden brown.
Don't use a strong oil such as extra virgin olive oil. The smell and taste are way too powerful.
Left over rice salad is fantastic taken to work or school for lunch the next day.
Cashews are good source of potassium, B vitamins and folate. They contain magnesium, copper, selenium and phosphorous. They are also known as Wilberts. Cashews are native to the Americas but they are now grown all over tropical Asia and Africa. India is the largest producer and processor of cashews.
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