Summer rice salad

Summer rice salad

By
From
Three Sisters Bake
Serves
6
Photographer
Helen Cathcart

We tried not to steal too many recipes from our mum’s battered and well-loved recipe box in the creation of this book, but her rice salad just had to feature. She swears that the key is cooking the rice to perfection, as per her directions here. It’s just not summer in our house without this.

Ingredients

Quantity Ingredient
1 teaspoon salt
300g basmati rice, rinsed thoroughly and drained
130g frozen sweetcorn
130g frozen peas
3 spring onions, thinly sliced
1 red pepper, halved, stalk removed, seeded and finely diced
200g roasted, salted cashew nuts
150g small cooked prawns

For the dressing

Quantity Ingredient
200ml extra virgin olive oil
25ml white balsamic vinegar
1/2 teaspoon english mustard powder
salt, to taste
black pepper, coarsely ground, to taste

Method

  1. Bring a large pan of water to the boil. Add the salt then the rice and simmer gently for 20 minutes (or cook according to packet instructions).
  2. Meanwhile, put the dressing ingredients in a bowl and whisk well to combine.
  3. Drain the cooked rice and, while it is still warm, spread it out on a flat baking sheet and drizzle over the dressing. Leave to cool.
  4. Cook the sweetcorn and peas in a pan of simmering water for 5 minutes, then drain and set aside to cool.
  5. Combine the dressed rice, vegetables, cashew nuts and prawns in a large salad bowl and serve.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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