Made this for my daughter’s 18th birthday party. Sort of an amalgam of recipes. If you don’t have a rice cooker, you really should get one.
This makes a fair volume of salad, so reduce quantities as required.
Ingredients:
2 tablespoons of oil (your choice)
2 tablespoons of curry powder
1 vegetable stock cube (we use Swiss Nature, one cube is two cups of stock)
3 cups of long grain white rice
4 1/2 cups of water
1 1/3 cups of corn kernals (440gm can)
1 1/3 cups of peas
1 1/3 cups of red capsicum (diced about size of peas and corn)
5-6 spring onions OR 1 medium red onion diced
2/3 cup of roasted pine nuts (optional)
1 cup of lemon juice
1 tablespoon of sesame oil
1 tablespoon of finely grated fresh ginger (I use a microplain style grater)
Method:
In the rice cooker fry the curry powder and stock in the oil, add the rice, stir until well coated. Add water, cook.
When rice is cooked tip into large container and stir in the peas, corn, capsicum and red onion (if using).
(I like the rawness taken off the red onion by the heat from the rice, but since spring onions are milder I’d add them at a later stage.)
Add sesame oil and ginger to lemon juice in a container and seal with a lid. Shake well. Pour over and stir through rice mixture.
Add pine nuts and spring onions (if using).
Chill, serve.
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