Brown Basmati Rice Salad With Celery, Cranberries and Walnuts |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A nice salad with an oriental flavour based on my black rice salad recipe: /recipe/black-rice-salad-418440 Ingredients:
1 1/4 cups uncooked brown basmati rice |
1/2 teaspoon salt |
2 -3 stalks celery (medium size, finely chopped) |
100 g dried cranberries (the sweetend kind) |
1/2 cup walnuts (dry roasted for a few minutes and coarsly chopped) |
2 tablespoons peanut oil |
1 tablespoon walnut oil |
1 1/2 tablespoons sherry wine vinegar |
2 teaspoons fresh ginger (grated) |
1 -2 teaspoon liquid honey |
1/4 teaspoon salt (to taste) |
1/4 teaspoon pepper (to taste) |
Directions:
1. Rinse the brown basmati rice with cold water in a sieve.
2. Put the drained basmati rice in a saucepan, poor plenty of boiling water over the rice, add the salt and cook the rice according to the package directions so they still have a bit of a bite .
3. Rinse the cooked rice with cold water in a sieve, drain it thoroughly then pour into a bowl.
4. Add the chopped walnuts, cranberries and celery.
5. Mix the ingredients for the vinaigrette and poor over the rice salad.
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