Brown rice salad

Recipe from: 3/1/2006 12:00:00 AM

Ingredients 15
Servings 8
Time 20

Ingredients

  • 500
    ml
    brown rice
  • 50
    ml
    oil for deep-frying
  • 1
    packet baby leeks, cut into thin rings
  • 2
    red peppers, grilled and cut into strips
  • 250
    ml
    sultanas
  • 250
    ml
    italian parsley, roughly chopped
  • 250
    ml
    cashew nuts, toasted
  • 125
    ml
    pine nuts, toasted
  • 1
    bunch spring onions, chopped
  • 3
    garlic cloves, crushed
  • 180
    ml
    olive oil
  • 1
    juice of lemon
  • 5
    pinch
    salt
  • 5
    pinch
    freshly ground black pepper
  • 200
    g
    haloumi cheese, cubed
 

Method

10
 
Cook the rice until done, rinse under cold water and drain.

Heat the oil and deep-fry the leek rings in batches and drain.

Add to the rice along with the remaining ingredients except the cheese and parsley.

Cover and refrigerate for 12-24 hours so the flavours can blend.

Deep-fry the cheese cubes just before serving and scatter over the salad.

Garnish with fresh parsley.

 

Read more on: starch
 

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