60
Asian rice salad
Serves 4–6
Ingredients:
1
/
2
bunch coriander
1 bunch mint
2 garlic cloves, chopped
5 cm (2 inch) root ginger
3 tbsp soy sauce
3 tbsp clear honey
3 tbsp olive oil
300 g (11 oz) Thai fragrant rice
2 courgettes, finely diced
1 bunch spring onions
Method:
1. Place the coriander, mint, garlic, ginger, soy
sauce and honey into a food processor and
blend until all of the ingredients are finely
chopped. Stir in the olive oil. Chill in the
refrigerator.
2. Place the rice in a solid container, then pour
in sufficient boiling water to cover the rice
by 1 cm. Cover, and cook the rice at 120°C
for 4 minutes or 100°C for 8 minutes. Drain
and place into a large bowl.
3. Stir the finely chopped courgettes and spring
onions into the rice and add the Asian
dressing. Serve as a meal accompaniment to
a traditional Asian dish.
