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Rice
salad with peppers, scallion, mushrooms, peas and roasted
cashew nuts, subtly flavored with soy sauce, sesame oil and
lemon juice, and accented with fresh ginger.
(Read
the related
blog post.)
 |
| 3
tablespoons soy
sauce |
| 1
tablespoon sesame
oil |
| 1
tablespoon lemon juice |
| ½
teaspoon superfine (caster) sugar |
| ¼
teaspoon ground black pepper |
| 2
teaspoons grated fresh ginger |
| 1
clove garlic—minced (crushed) |
| 1
cup long grain rice—cooked
and left to cool |
| ½
red pepper (capsicum)—diced |
| ½
green pepper (capsicum)—diced |
| 1
scallion (spring onion)—thinly sliced on the diagonal |
| 4
button mushrooms—halved and thinly sliced |
| 1/3
cup green peas |
| ½
cup roasted cashews |
MIX
together the soy sauce, sesame oil, lemon juice, sugar, pepper,
garlic and ginger in a small bowl. PLACE the remaining ingredients
in a large bowl, drizzle the dressing on top, and toss everything
together until well combined.
Tip:
You can make this rice salad in advance and store, covered,
in the refrigerator—the
flavors will improve over time.
Variation:
Add some cold cooked shrimp or chicken to create a main meal.
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Insalata
di Riso (Italian Rice Salad). Packed with tasty
and healthful ingredients including tuna, tomatoes,
toasted pine nuts, mushrooms, peas, cubed mozzarella
cheese, artichoke hearts and peppers. |
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Tuna
Lentil Rice Salad. A Mediterranean-inspired
rice salad with tuna, lentils, olives and a selection
of flavorsome vegetables and herbs. |
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Asian
Noodle Salad. A fresh and delicious noodle salad
with red pepper, snow peas, baby corn, sesame seeds
and cilantro tossed with an Asian-style dressing.
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