Ginger and walnut rice salad

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4 servings
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Starch

By Food24 November 03 2009
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Ingredients (9)

625.00 ml brown rice — cooked
250.00 g pineapple chunks — drained
70.00 g walnuts — coarsely chopped
60.00 ml spring onions — chopped
60.00 ml raisins — seedless
60.00 ml red pepper — chopped
15.00 ml ginger — preserved, finely chopped
15.00 ml soy sauce
30.00 ml sesame oil
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Method:

Mix the rice with the pineapple, nuts, onions, raisins, red pepper and ginger. Blend the soy sauce, oil and 50 ml of the reserved pineapple juice and pour over the rice mixture. Mix and serve on top of lettuce leaves, if desired. Serves 4-6.



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