Enjoy rice cooking recipes and learn how to make delicious dish of rice salad for picnics. You will need to start this recipe 1 day ahead.
Ingredients (serves 6)
1 3/4 cups jasmine rice
4 corn cobs, kernels removed
1 green capsicum, quartered, finely diced
6 green onions, thinly sliced
1/2 cup roasted salad seeds (see note)
2 large lemons, juiced
1 tablespoon sesame oil
2cm piece ginger, peeled, grated
Method
1. Cook rice following absorption method on packet. Rinse and place in an airtight container. Refrigerate overnight.
2. Rinse corn kernels and place in a microwave-safe bowl. Cover with plastic wrap and microwave on HIGH (100%) for 2 to 3 minutes or until just tender. Drain. Transfer to a large bowl. Add rice, capsicum, onion and salad seeds. Refrigerate until ready to serve.
3. Combine 1/2 cup lemon juice, oil, ginger and salt and pepper in a screw-top jar. Secure lid. Shake well. Pour dressing over salad. Toss gently to combine. Serve.
Notes
Roasted seeds add a lovely crunch to salads. You can find them in your supermarket's fruit and vegetables section.
Transport tip: Take salad and dressing separately to the picnic. Shake and pour dressing over salad just before serving.
Source
Super Food Ideas - February 2006, Page 38 - Recipe by Michelle Noerianto
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