Monthly Raisin Recipes by Sam Linsell
For this salad you can use wild/ black and brown rice or wild and white rice or one or the other I have used a combination of black rice which gives this salad a lovely nutty flavour and white rice. The raisins add sweetness and the seeds and nuts a lovely crunchy element. If you want to spice things up, add, wasabi paste, a freshly chopped chilli (as much as you like) or a pinch or two of dried chilli flakes.
1 cup wiled or black rice
1 cup white rice
1 large red bell pepper, deseeded and stem removed, cut into small dice.
1 large bunch of strong onions, sliced (white and firm green parts)
20gms flat leaf parsley, stems and leaves roughly chopped
1.2 cup raisins or sultanas or a mix
½ cup toasted sunflower seeds
100gms roasted cashews
2 Tbs soya sauce
1/4 cup red wine vinegar
1/3 cup sunflower oil
1 tsp sesame oil (optional)
Juice from a lemon
1/4 cup honey
1 clove of garlic crusheds
1 tsp freshly grated ginger
1/2 – 1 tsp wasabi paste, a small chilli chopped, or a pinch of dried chilli flakes – optional if you want heat
A few mint leaves, chopped (optional
Salt and pepper
Cook your rice according to the pack instruction making sure you don’t overcook it. Add a teaspoon of salt to each of the pots while its cooking. Rinse the cooked rice under cold water to stop the cooking process and drain well. Set aside.
Chop the red pepper, spring onion and parsley and toss with through the rice. Add the raisins, toasted sunflower seeds and cashew nuts reserving a few to sprinkle over the top.
To make the dressing, mix all the ingredients together. Shake them in a jar to easily emulsify.
Toss the dressing through the rice salad and serve as a delicious side at any braai.