Tuesday, October 13, 2009

Rice Salad Recipe

This salad — a combination of brown rice, crunchy vegetables, roasted cashews and an Asian-style soy dressing — could be served as a side dish or a light meal.

Preparation time: about 20 minutes (excludes boiling and cooling times)

Yields about 6 cups.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

220g (1 cup) medium grain brown rice
6g (about 1 medium) garlic clove, peeled
30ml (1 1/2 tablespoons) peanut oil (or other mild-flavoured oil)
10g (2 teaspoons) white sugar
60ml (3 tablespoons) white vinegar
30ml (1 1/2 tablespoons) soy sauce
6g (1 1/2 teaspoons) finely chopped red chilli (adjust the amount according to taste)
110g (about 1 medium) Lebanese cucumber
120g (about 1/2 large) deseeded red capsicum
100g (about 17) snow peas
40g (about 3 small) green onions (green shallots)
130g (about 1 small) carrot
100g (2/3 cup) roasted unsalted cashews

Bring a large saucepan of water to the boil. Add rice and garlic to the boiling water and stir briefly to prevent the rice from sticking to the bottom of the saucepan. Cook garlic for two minutes, until slightly softened. Remove the garlic from the saucepan and finely chop. Continue cooking rice until tender, about a further 28 minutes.

Place garlic in a bowl large enough to hold all of the salad ingredients. Add the peanut oil, sugar, vinegar, soy sauce and chilli to the bowl and stir until the sugar has dissolved. © exclusivelyfood.com.au

When the rice is cooked, pour into a colander, briefly rinse rice under running water to separate grains then drain well. While still hot, add to the bowl with the dressing. Stir to coat the rice with the dressing.

Cover bowl and refrigerate until rice is cold (about 45 minutes); the vegetables might lose some of their crunch if added to warm rice. During the cooling time, stir the rice a couple of times to distribute the dressing.

Finely dice the cucumber and capsicum. Remove the stem end from each snow pea and peel away any strings running down the lengths of the peas. Thinly slice the snow peas. Finely slice the green onions. Peel and grate the carrot. Roughly chop the cashews.

If you weren't able to weigh the vegetables before starting, the approximate cup measurements are 3/4 cup diced cucumber, 3/4 cup diced capsicum, 3/4 cup sliced snow peas, 1/3 cup sliced green onions and 1 cup grated carrot.

When the rice is cold, add the cucumber, capsicum, snow peas, green onions, carrot and cashews to the bowl.

Gently stir or toss the ingredients to combine. The salad can be served immediately or covered and refrigerated until required.
© www.exclusivelyfood.com.au


Anonymous Anonymous said...

looks fantastic - i've been waiting for more summery salad recipes!

13/10/09 3:43 pm  
Blogger Two fit and fun gals said...

this looks so nice & healthy - defo bookmarking this right now :)

15/10/09 3:19 pm  
Blogger jo said...

this was absolutely delicious & perfect for my vegetarian daughter

21/10/09 2:16 pm  
Anonymous Anonymous said...

This looks so yummy and healthy.. will be making it tomorrow for work lunches.. thanks

22/10/09 4:18 pm  
Blogger Pity said...

a wonderful and healthy option, i love saladas, and this really looks delicious, well done! cheers from london,

30/10/09 1:09 am  
Blogger A Prunepicker's Posting said...

Rice Salad Recipe is so delicious. Found my husband eating a rice salad in a flour tortilla as a snack last night. His comment was "this is great!" Thanks for your wonderful recipes.

11/11/09 4:57 am  
Blogger colethan said...

Is it possible to substitute peanut oil for something else??
thanks Nicole

5/12/09 9:44 am  
Blogger Amanda and Debbie said...

Hi Nicole

Any mild-flavoured oil could be used. We have now added this information to the recipe.

5/12/09 11:41 am  
Anonymous Anonymous said...

This was the best rice salad ive ever made. My little family of four polished it off in no time at all, my 2 yr old absolutely loved it. Went perfectly with the asian style marinated chicken drumsticks i cooked as well. A summer standby in this house :)

18/12/09 8:05 pm  
Anonymous Anonymous said...

I've made this salad a couple of times, and it's great! The only trouble I had was that after mixing the dressing with the rice and veg I couldn't taste it anymore, it got a bit lost, so I added a mixture of sweet chilli sauce with soy and it was great.

22/12/09 2:24 pm  
Anonymous Anonymous said...

This is the best rice salad I have ever made - so tasty. Family love it and friends keep asking for the recipe.

30/12/09 11:54 am  
Anonymous Anonymous said...

I've made this recipe a number of times now and it's always a huge hit. However, I do leave out the sugar and rather than cucumber which tends to become soggy overnight, I use finely chopped celery.

21/1/10 5:03 pm  
Anonymous Lani said...

I dont usually eat brown rice but made this today and it is a hit in our house. Will be making it for BBQs and parties in future. I like lots of flavour so made double the dressing for taste.

4/7/11 6:48 pm  
Anonymous Anonymous said...

I love this recipe! I'm always asked to bring this to bbq's and asked for the recipe. It's great for a side dish with dinner and leaves plenty of left overs for lunches. I subsistute the cucumber for celery as per another person's suggestion so the left overs still taste fresh. I went to make the other day but didn't have any brown rice so I made it with quinoa and it turned out just as delicious and the children didn't notice!

18/7/12 8:51 am  
Anonymous Anonymous said...

Just wondering if this recipe can be made in advance? As in, the night before?

11/8/13 6:11 pm  
Blogger Eliza said...

This salad is delicious. I make it exactly as per the recipe. Everyone loves it and people ask me for the recipe. Best rice salad I've tasted. Very yummy the next day too!

6/11/15 10:45 pm  
Blogger Emma said...

Just made this for lunch, yummo! Love the cashews :)

9/10/17 1:17 pm  

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