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This is my favourite rice salad. It is so very tasty with the soy sauce dressing and variety of ingredients. I usually use brown rice and like the basmati best. You will not need all the dressing but any left over can be kept for another time. It is excellent as part of a buffet or good to take on a picnic.


  • 175g (6oz) brown rice
  • 1 small red pepper
  • 3 spring onions
  • 40g (1½oz) cashew nuts
  • 40g (1½oz) raisins
  • 1 tablespoon chopped parsley
  • Dressing
  • 175ml (6floz) olive oil
  • 4 tablespoons soy sauce
  • 2 tablespoons lemon juice
  • 1 clove garlic – crushed
  • 1cm (½in) piece root ginger – peeled and chopped
  • Salt and pepper


Cook the rice according to the instructions on the packet. Drain well and leave to cool. Wash and core the red pepper and chop it into quite small dice. Prepare and chop the spring onion finely. Chop the cashew nuts. These have more flavour if they are browned first. Mix all ingredients together in a large bowl. Dressing: Put all the ingredients into a bowl and whisk together. Add four tablespoons to the rice mixture stirring to coat all well. Keep in the refrigerator and mix well before serving. This could be made into a main meal by the addition of chopped ham or hardboiled egg.

Posted in Recipes on Jul 01, 2015