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This is the best rice salad I've ever had.
I always make this for Christmas lunch and New Year's Eve parties, summer barbecues and the like.
Of course, the quantities can be changed, depending on if it's just dinner or for a huge or mid-sized gathering.
Serves: 4 to 6 as a side
Prep: 20 minutes
Cook: 25 to 30 minutes (for rice)
Watch: Chrissie Swan shares her spaghetti bolognese recipe. Post continues after video.
Ingredients:
- 555 g (3 cups) cooked brown rice, cooled (refrigerated overnight)
- 1 small red onion, finely chopped
- 1 red capsicum, trimmed and finely chopped
- 1 bunch coriander, trimmed and finely chopped
- 3 tablespoons raisins
- 3 tablespoons toasted slivered almonds
- 1 x 400 g tin chickpeas, drained and rinsed
Dressing
- 80 ml (1⁄3 cup) rice bran oil
- Juice of 2–3 limes (or you can use 3 tablespoons bottled lime juice)
- 115 g (1⁄3 cup) honey
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
Method:
To make the dressing, place all the ingredients in a bowl, season with salt and freshly ground black pepper and whisk until well combined.
