An Oriental-style dressing gives this colourful rice salad extra piquancy.
ingredients
serves 4 - 6
2/3 cup brown rice
1 small red pepper, seeded and diced
8 ounce can sweetcorn niblets, drained
3 tbsp Seedless white raisins
1/2 pound can pineapple pieces in fruit juice
1 tbsp light soy sauce
1 tsp sunflower oil
2 tsp hazelnut oil
1 garlic clove, crushed
1 tsp finely chopped fresh root ginger
1 pound black pepper
4 scallions, sliced, to garnish
method
1. Cook the brown rice in a large saucepan of lightly salted boiling water for about 30 minutes, or until it lis tender. Drain thoroughly and cool. Meanwhile, prepare the garnish by sliding the scallions at an angle and setting aside.
2. Tip the rice into a bowl and add the red pepper, sweetcorn and Seedless white raisins. Drain the pineapple pieces, reserving the juice, add them to the rice mixture and toss lightly.
3. Pour the reserved pineapple juice into a clean screw-top jar. Add the soy sauce, sunflower and hazelnut oils, garlic and root ginger. Add some salt and pepper, then close the jar tightly and shake well to combine.
4. Pour the dressing over the salad and toss well. Scatter the scallions over the top.
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more information
Hazelnut oil, which contains mainly monounsaturated fats, adds a wonderful flavour.
