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Rice Salad With Rice Rice Baby Seasoning
And On The
9th
Day Of Christmas, We Are Serving
Rice Salad
With Rice Rice Baby Seasoning
Ok this recipe may be an absolute old school classic, but it’s one of those ones that is always a hit! The perfect plate to take to any BBQ or dinner party. It holds really well all day and won’t wilt. The raisins are optional but I love the sweet pops with the curry notes and pineapple. They go so well together!
Ingredients
Rice Salad
1 Bag Rice Rice Baby(reserve 1 tsp to add to dressing)
360g Basmati Rice
1 Red Onion
1 Capsicum
½ Cup Chopped Celery
More Raisins or Almonds (optional)
1 400g Can Chunky Pineapple (roughly chopped)
15g Coriander
Dressing
¼ Cup Oil
Juice From Canned Pineapple
2 tbsp Lemon Juice
1 tsp Man Grind
Instructions
1
Take 1 teaspoon of the sachet and add to a bowl to make the dressing. Add the oil, pineapple juice, lemon juice and Man Grind and whisk together.
2
Cook the rice using your preferred cooking method (ie. rice cooker, absorption, rapid boil) however add the rest of the flavour sachet to the water so as the rice cooks it flavours and colours the rice.
3
To assemble the salad finely dice red onion, capsicum and celery. Add to the cooked rice along with pineapple and coriander. Pour over the dressing and toss well. Season with Man Grind as needed.
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