Difference between revisions of "Brown Rice Salad"
From zen2
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==Ingredients== | ==Ingredients== | ||
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*2 cup brown rice cooked cooled | *2 cup brown rice cooked cooled | ||
*250 g cherry tomato halved | *250 g cherry tomato halved | ||
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*100 g unsalted roasted cashews | *100 g unsalted roasted cashews | ||
*1 red onion finely chopped small | *1 red onion finely chopped small | ||
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===Dressing=== | ===Dressing=== | ||
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*100 mls olive oil | *100 mls olive oil | ||
*100 mls kecap manis | *100 mls kecap manis | ||
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*1 tbs ginger crushed | *1 tbs ginger crushed | ||
*1/4 cup coriander chopped | *1/4 cup coriander chopped | ||
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==Method== | ==Method== | ||
Latest revision as of 21:01, 27 May 2017
Contents
Ingredients
- 2 cup brown rice cooked cooled
- 250 g cherry tomato halved
- 1 green capsicum chopped small
- 1 red capsicum chopped small
- 100 g pine nuts toasted
- 100 g unsalted roasted cashews
- 1 red onion finely chopped small
Dressing
- 100 mls olive oil
- 100 mls kecap manis
- 2 tbs soy sauce
- 1 garlic clove crushed
- 1 tbs ginger crushed
- 1/4 cup coriander chopped
Method
- Toast pinenuts and cashew nuts in a hot pan until golden.
- Place the brown rice, cherry tomatoes, capsicum, red onion and nuts in a bowl and mix until combined.
- Place all ingredients of the dressing in a separate bowl and mix.
- Pour the dressing into the salad and mix until combined well.
Notes
The brown rice can be made a day ahead.