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Rated 3.0 stars by 10 users
6
Jessica Gray
A tangy fresh summer rice salad that is perfect for a bbq or pot luck.
100g feta
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!
This keeps beautifully in the fridge for a couple of days
Omit the feta for a dairy free option or vegan option and swap honey for maple syrup
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A tangy fresh summer rice salad that is perfect for a bbq or pot luck
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