Summer Rice Salad
Jessica Gray
6
A tangy fresh summer rice salad that is perfect for a bbq or pot luck.
Ingredients
Dressing
- 1/3 cup rice bran oil or neutral oil
- 3 cloves confit garlic or 1 fresh clove finely grated
- 1 tbsp lemon juice
- 1.5 tbsp honey
- 2 tbsp Get Freaky Tzatziki
- Juice of 1 orange and 1 tbsp zest
Salad
- 1.5 cup long grain rice
- 1/2 cup canned pineapple chopped
- 1 cup finely diced celery
- 1 red capsicum
- 1 cup corn kernels
- 1 can white beans or chickpeas
- 1 cup diced cucumber
- 100g feta
- 1/4 cup chopped nuts we used macadamia
- 1/2 cup fresh chopped parsley
Directions
- Cook the rice using your preferred cooking method, we used a rice cooker. Once cooked lay on a plate to cool.
- To make the dressing add the oil, garlic, honey, lemon juice and get freaky to the bottom of a large bowl and whisk together to emulsify.
- Next add the orange juice and zest, whisk to combine.
- Finely dice the capsicum, cucumber, and celery. Add to the bowl of dressing.
- Drain and rinse the beans and drain the excess juice off the canned pineapple. Add the pineapple and beans to the salad along with the corn.
- Next add the rice to the bowl and gently toss the dressing and salad ingredients to combine.
- Fold through finely chopped parsley, crumbled feta and chopped nuts.
- Check seasoning and add a little Man Grind if needed. Enjoy!
