Ingredients
2 cups cooked brown rice
½ cup raisins
1 cup canned mandarin in syrup
drained
80g walnut
lightly toasted, chopped
2 individual spring onions
ends trimmed, finely chopped
2 tbsp vinegar
preferably Sherry vinegar
2 tsp olive oil
Allergy Advice
Contains Nuts
Equipment
- 1 large bowl
- 1 small bowl
- 1 whisk
- 1 non-stick frying pan
Instructions
- Combine the rice, raisins, mandarins, walnuts and spring onions in a large bowl. Toss to combine.
- Whisk the vinegar and oil in a small bowl and season to taste with salt and pepper.
- Add the dressing to rice mixture and toss to combine.
- Spoon into bowls and serve.
Notes
Tip
Buy walnuts still in their shell from your green grocer and crack them yourself for maximum freshness. Otherwise lightly toast already shelled walnuts in a non-stick frying pan over medium heat to freshen them up.
Tip
This salad is an easy side to whip up for a barbeque or picnic. You can keep the dressing separate in a sealed bottle, and then when it comes time to serve shake the bottle vigorously and pour over rice. Easy!
