Rice salad with ginger-soya sauce dressing

Rice salad with ginger-soya sauce dressing

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About this recipe: The Hindi word basmati means fragrant. It refers to the nut-like flavour and aroma of this small, but long-grained rice.

Lynn Lewis

Serves: 4 

  • 140 g basmati rice
  • 250 m) water
  • 1⁄2 teaspoon salt
  • 125 g fresh baby corn (about 10)
  • 150 g snow peas
  • 1 medium red capsicum
  • 3 spring onions, finely chopped
  • 190 g bamboo shoots, drained
  • 4 tablespoons roasted cashew nuts
  • Ginger–soya sauce dressing
  • 1 tablespoon finely grated ginger
  • 45ml rice vinegar
  • 30ml soya sauce
  • 30ml sunflower or peanut oil
  • 1 tablespoon medium–hot mango chutney

Prep:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Combine rice, water and salt in a saucepan and bring to a boil. Half cover rice and cook over low heat 20 to 25 minutes. Remove from heat. Leave to cool. Loosen rice occasionally with a fork.
  2. Meanwhile, bring a pan of lightly salted water to a boil. Blanch corn 3 minutes and snow peas 1 minute. Drain, immerse the vegetables in iced water to arrest cooking. Drain; leave to cool.
  3. Halve capsicum and cut into narrow strips. Cut snow peas and corn in half. Mix rice and all the salad vegetables in a large bowl.
  4. To make dressing, combine vinegar, soy sauce, oil and chutney in a bowl. (If chutney contains large pieces of mango, break them up before adding.) Stir to combine.
  5. Stir dressing into rice salad. Arrange salad on serving plates and sprinkle with cashew nuts.

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