Brown rice salad

8 servings Prep: 20 mins, Cooking: 10 mins
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By Food24 November 03 2009
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Ingredients (15)

500.00 ml rice — brown
50.00 ml oil — for deep frying
1.00 baby leeks — sliced
2.00 red pepper — grilled, strips
250.00 ml sultanas
250.00 ml fresh Italian parsley — roughly chopped
250.00 ml cashew nuts — toasted
125.00 ml pine nuts — toasted
1.00 spring onions — chopped
3.00 garlic — cloves, crushed
180.00 ml fresh chillies — 573
1.00 lemon — juice only
5.00 pinch salt
5.00 pinch black pepper — freshly ground
200.00 g halloumi cheese — cubed
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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.

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