Picnic Rice Salad

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Picnic Rice Salad

 

 

You will need to start this recipe 1 day ahead.

 

 

1 3/4 cups jasmine rice

4 corn cobs, kernels removed

1 green capsicum(bell pepper), quartered, finely diced

6 green onions, thinly sliced

1/2 cup roasted salad seeds (see note)

2 large lemons, juiced

1 tablespoon (4 tsp) sesame oil

2 cm (3/4 " ) piece ginger, peeled, grated

 

 

1. Cook rice following absorption method on packet. Rinse and place in

an airtight container. Refrigerate overnight.

 

2. Rinse corn kernels and place in a microwave-safe bowl. Cover with

plastic wrap and microwave on HIGH (100%) for 2 to 3 minutes or until

just tender. Drain. Transfer to a large bowl. Add rice, capsicum (bell

pepper), onion and salad seeds. Refrigerate until ready to serve.

 

3. Combine lemon juice, oil, ginger and salt and pepper in a screw-top

jar. Secure lid. Shake well. Pour dressing over salad. Toss gently to

combine. Serve.

 

 

 

NOTE: Roasted seeds add a lovely crunch to salads. You can find them

in your supermarket's fruit and vegetables section.

 

TRANSPORT TIP: Take salad and dressing separately to the picnic. Shake

and pour dressing over salad just before serving.

 

 

 

Serves 6.