Rice salad

Rice salad

By
From
Cooking from memory
Serves
8
Photographer
Mark Roper

Ingredients

Quantity Ingredient
2 tablespoons sunflower oil
2 cups basmati rice
4 cups water
1 teaspoon salt
1 lebanese cucumber, finely chopped
2 tomatoes, finely chopped
1/2 red onion, finely chopped
1/4 bunch continental parsley, finely chopped
1 x 300g can chickpeas
1/4 cup roasted sunflower seeds or pistachios

Dressing

Quantity Ingredient
1/2 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon sesame oil
1/2 tablespoon soy sauce or tamari
1 garlic clove, minced
pinch salt
1/4 teaspoon ground black pepper

Method

  1. Heat the oil in a saucepan, pour in the rice and stir for a few minutes so that it absorbs the flavour of the oil. Add the water and salt. Bring to the boil and simmer, covered, for 20–25 minutes, until the water has been absorbed and the rice is soft. Fluff the rice with a fork and set aside to cool.
  2. Add the remaining salad ingredients and stir to combine. Combine the dressing ingredients, mix well and pour over the salad.
Tags:
Jewish
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