Home

Rice and Nut Salad

ingredients

serves 4
2 tbsps olive oil
2 tbsps lemon juice
Freshly ground sea salt and black pepper
120 g (4 oz) sultanas
60 g (2 oz) currants
275 g (10 oz) cooked brown rice, well drained
90 g (3 oz) blanched almonds, chopped
60 g (2 oz) cashew nuts, chopped
60 g (2 oz) shelled walnuts, chopped
425 g (15 oz) canned peach slices in natural juice, drained and chopped
1/4 cucumber, cubed *
120 g (4 oz) cooked red kidney beans
1 tbsp pitted black olives

method

1. Put the olive oil, lemon juice and salt and pepper into a screw top jar. Shake vigorously, until the mixture has thickened.

2. Put the sultanas and currants into a small bowl, and pour on enough boiling water to just cover. Allow the fruit to stand in the water for 10 minutes to plump up, before draining and discarding the water.

3. Mix together the rice, nuts, soaked fruit, peaches, cucumber, kidney beans and olives in a large mixing bowl.

4. Pour the dressing over the salad, and mix together thoroughly, to ensure all the ingredients are evenly coated.

What did you think?

3 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved