Asian Rice Salad
Serves 8
5C water
2C basmati rice
2Tbsp olive oil
1 large red onion, finely chopped
4 garlic cloves, crushed
1Tbsp finely chopped ginger
1 long red chilli, seeded and thinly sliced (or 1 small red capsicum, seeded and diced)
4 spring onions, finely sliced
Dressing:
2Tbsp soy sauce
1/2tsp sesame oil
2tsp black vinegar (available from Asian grocery stores)
1Tbsp lime juice
50g coriander leaves, roughly chopped
1. Bring water to the boil in a large saucepan, add rice and cook, uncovered, for 12-15 minutes over low heat, or until grains are tender. Drain and rinse under cold running water and transfer to a large bowl.
2. While rice is cooking, heat oil in a frying pan over medium heat. Add red onion, garlic, ginger & chilli (or red capsicum). Cook for 5-6 minutes or until onion is softened, but not browned and then add spring onions and cook for another minute. Remove from heat and add to drained rice.
3. Mix together all dressing ingredients and add to rice, tossing well to combine. Cover and refrigerate until ready to serve, preferably overnight to allow flavours to develop.
(Adapted from: Bbq Food, Murdoch Books, 2003)
