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.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
- 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.
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