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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!
Add strips of rare roast beef or lamb left over from a Sunday roast just before serving the salad.
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.