Zingy rice salad with cashews
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
* 1 cup brown rice * 6 spring onions * 1 large red capsicum * 1/3 cup currants (optional) * 60g roasted cashews * 4 tbs roasted sunflower seeds (optional) * 3 tbsp chopped parsley * 6 tbsp soy sauce dressing as below Dressing: * 1/4 cup sunflower oil * 4 tbsp soy sauce * 2 tbsp lemon juice * 1 garlic clove * salt and pepperMethod
Serves 8-10 as an accompaniement to grilled/barbecued meat
1. Cook rice in salted water until tender. Drain.
2. Chop onions & capsicum finely. Add to rice (while still warm)
3. Add nuts, parsley, currants - and stir.
4. Just before serving, add dressing.
TIPS
I use raw cashew nuts that I toast in a dry heavy-based frying pan. You could use any choice of nuts and seeds to give the salad crunch.
I have also substituted coriander (cilantro) for the flat leaf parsley which works wonderfully
I generally add more than 6 tablespoons of dressing, but you can add to your own personal tast
Number of Servings: 10
Recipe submitted by SparkPeople user MANDYDE.
1. Cook rice in salted water until tender. Drain.
2. Chop onions & capsicum finely. Add to rice (while still warm)
3. Add nuts, parsley, currants - and stir.
4. Just before serving, add dressing.
TIPS
I use raw cashew nuts that I toast in a dry heavy-based frying pan. You could use any choice of nuts and seeds to give the salad crunch.
I have also substituted coriander (cilantro) for the flat leaf parsley which works wonderfully
I generally add more than 6 tablespoons of dressing, but you can add to your own personal tast
Number of Servings: 10
Recipe submitted by SparkPeople user MANDYDE.
Nutritional Info Amount Per Serving
- Calories: 116.6
- Total Fat: 8.5 g
- Cholesterol: 0.0 mg
- Sodium: 365.2 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 1.2 g
- Protein: 2.2 g
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