This salad is absolutely beautiful! quite textured and nutty, perfect to be featured on the menu for Christmas lunch. Keeps really well, would double the recipe for a larger crowd. Can add other herbs if you wish. I often add some sweet chilli, really yummy with Christmas Day Baked Ham!
Ingredients:
- 2 Tablespoons Oil
- 1 Cup Rice
- 1 Cup Water
- 1 Teaspoon Turmeric
- 1/2 Cup Pinenuts
- 1 Celery Stalk
- 2 Tablespoons Parsley
- 2 Spring Onions
Dressing Mixture
- 1/3 Cup Oil
- 1/3 Cup White Vinegar
- 1 Teaspoon Garlic
- Tablespoon Sugar
- 1 Teaspoon Curry ( add more for taste)
- Salt & Pepper
- 3 Tablespoons Soy Sauce
- 1/3 Cup Sultanas
Method:
Please follow to the letter!
Put two tablespoons of oil in pan- set aside
At the same time get your dressing mixture ready- set aside
Turn the oil on in the pan, add the rice, leave a minute till heated up, then add the water, give it a good stir and watch untill it starts to simmer, when it has simmered down to just the rice add the dressing mixture, stir really well, turn it down till just boiling, keep stirring every few minutes. Keep an eye on it till you can see just a little of the dressing, turn it off, take off the element, leave the lid on and don't take it off it will cook the rest of the way in the steam. Once it has cooled down add the nuts, parsley, spring onions & celery.
Recipe Credit: Our very dear friend Mary Wells New Zealand
