A delicious and flavour-packed rice salad recipe with peppers, cashew nuts, toasted sunflower seeds and a soy, ginger, honey and lemon dressing.
1 cup wild or black rice
1 cup white rice
1 large red bell pepper, deseeded and stem removed, cut into small dice.
1 large bunch of spring onions, sliced (white and firm green parts)
20gms flat-leaf parsley with the stems and leaves roughly chopped
1/2 cup raisins or sultanas or a mix
½ cup toasted sunflower seeds
100gms roasted cashews
2 Tbs soya sauce
1/4 cup red wine vinegar
1/3 cup sunflower oil
1 tsp sesame oil (optional)
Juice from a lemon
1/4 cup honey
1 clove of garlic crushed
1 tsp freshly grated ginger
1/2 – 1 tsp wasabi paste, a small chilli chopped, or a pinch of dried chilli flakes – optional if you want heat
A few mint leaves, chopped (optional)
Salt and pepper
Cook your rice according to the pack instruction making sure you don’t overcook it. Add a teaspoon of salt to each of the pots while it’s cooking. Rinse the cooked rice under cold water to stop the cooking process and drain well. Set aside.
Chop the red pepper, spring onion and parsley and toss with through the rice. Add the raisins, toasted sunflower seeds and cashew nuts reserving a few to sprinkle over the top.
To make the dressing, mix all the ingredients together. Shake them in a jar to easily emulsify.
Toss the dressing through the rice salad and serve as a delicious side at any braai.
Keywords: rice salad, black and white rice, wild rice, ginger, soy, honey, dressing, cashew nuts, sunflower seeds