A winning salad to add to your repetoire. Great for BBQs. Stacked with currants, sunflower seed & cashews (among other things) with a rocking dressing.
Cook rice in salted water until tender. Drain.
Chop onions & capsicum finely. Add to rice (while still warm)
3 Add nuts, parsley, currants - and stir.
Just before serving, add dressing.
- if cooking rice earlier, heat it up before adding ingredients.
- I use more of the dressing than the stated 6 tbsp. Any left over - great to use to drizzle over the rice salad the next day.