Rice Salad {with Nutty Zesty Dressing}
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 250 g Dry rice (I like Basmati)
- 100 g Salted roasted peanuts (Roughly chopped)
- 6 Spring onions (Finely chopped)
- 1/2 Large cucumber (Cut into 1cm pieces)
- 300 g Mandarins in juice (1x tin | Drained (keep the juice))
- 5 tbsp Extra virgin olive oil
- 4 tbsp White wine vinegar
- 1 tbsp Peanut butter
- 2 tbsp Juice from mandarin tin
Method
- Cook the rice according to the packet instructions.
- Meanwhile, chop your peanuts, spring onions and cucumber. Drain the mandarins and set aside 2 tbsp of the juice.
- Mix up your dressing in a bowl using the olive oil, white wine vinegar, peanut butter and the reserved juice from the mandarins.
- When the rice is cooked, cool immediately by running cold water through the sieve you drained it in. Put it into a large bowl, add your other chopped ingredients and the dressing, and mix well.
- Serve immediately or refrigerate in an airtight container.