Saturday, 3 May 2014

Gingered Rice Salad

I found a packet of brown rice lurking at the back of the cupboard and, after checking that it was still edible, I thought I would give this recipe a go. We had it a couple of days in a row, once with chicken and once with salmon, and whilst it was good, with a little tweaking it could be even better.
It's best made the day before, and served at room temperature, to really allow the flavours to come though.

Serves 6 ish

175g brown rice
2 tbsp rapeseed oil (or sunflower oil)
1 tbsp soy sauce
Juice of 1/2 orange
6 cherry tomatoes, chopped
2 spring onions, finely sliced
1 red pepper, finely sliced
1/2 cucumber, deseeded and chopped
2cm piece fresh ginger, peeled and chopped
1 tbsp sesame seeds
Chopped coriander and mint

Cook the rice as per the packet instructions. Rinse under cold water. Drain well and turn into a large bowl.
Add the oil, soy sauce and orange juice and toss well.
Add the ginger, tomatoes and other vegetables to the rice. Mix well.
Dry fry the sesame seeds until lightly browned and add to the salad along with the chopped coriander and mint.

When I make this again I will add a finely sliced chilli for some extra heat and some chopped apple, for crunch!

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