About this recipe:Sprouted beans and unsalted nuts give lots of crunchy texture to this piquant salad. It's super-easy to make with brown basmati rice and salad vegetables on a bed of torn Chinese leaves or baby spinach. Delicious!
250g brown basmati rice, rinsed
2 tbsp olive oil
2 tbsp lime or lemon juice
1 large garlic clove, crushed
1 large fresh red chilli, seeded and thinly sliced
2 tbsp soy sauce
2 tsp clear honey, or to taste
2 tbsp rice vinegar or white wine vinegar
4 spring onions, thinly sliced
2 celery sticks, thinly sliced
250g sprouted beans or bean sprouts
100g unsalted cashew nuts or peanuts
Chinese leaves and baby spinach, to serve
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Method Prep:35min › Cook:30min › Ready in:1hr5min
Add the rice to a large pan of lightly salted boiling water. Stir, then simmer for 25 minutes.
While the rice is cooking, put the oil, lime or lemon juice, garlic, chilli, soy sauce, honey and vinegar into a large salad bowl. Season with ground black pepper and whisk to blend.
Add the vegetables to the bowl together with the nuts. Toss well.
When the rice is just tender, drain in a colander, and rinse under cold running water until warm. Drain well, then add to the salad bowl and toss to mix. Serve in shallow bowls lined with torn Chinese leaves and spinach.
Add strips of rare roast beef or lamb left over from a Sunday roast just before serving the salad.
…speed it up
For a spicy chilli flavour without the bother of chopping, simply add a whole chilli, slit lengthways, seeds removed. Discard before serving. Or use 1/2-1 tsp crushed chilli flakes.
Never keep rice warm once it is cooked, as bacteria can develop. Cook and serve it immediately, then quickly cool any that is left over if you want to keep it. * You can cook rice ahead of time or make up a double batch to use later, but remember that it must be used within two days. Although you can freeze rice, the texture becomes a little brittle when thawed. Frozen rice must be used within three months.