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Summer Rice Salad
2 cups brown rice, cooked in Rice Perfect
1 x 450g can pineapple pieces in natural
juice, reserving
1
/
4
cup juice for dressing
1 carrot, grated
1 zucchini, sliced
1 small red capsicum, cut into 1.5cm pieces
1
/
2
cup cashews, toasted and chopped
1
/
2
cup sultanas
Dressing
1
/
4
cup white wine vinegar
1
/
4
cup honey
1
/
4
cup pineapple juice
2 tbsp grated ginger
1
/
4
cup coriander leaf, chopped
1.Place salad ingredients into large bowl.
2.Combine the dressing ingredients in a
bowl.
3.Pour dressing over salad and toss well.
Sprinkle with extra coriander to serve.
Peachy Rice Crumble
2 cups white rice, cooked in Rice Perfect
1 x 825g can sliced peaches, drained
3
/
4
cup sultanas
1 cup orange juice
1
/
4
cup honey
Topping
80g butter or margarine melted
1
/
2
cup wholemeal flour
1 cup rolled oats
1
/
2
cup coconut
1
/
2
cup brown sugar, firmly packed
1
/
4
teaspoon cinnamon
1
/
4
teaspoon mixed spice
1
/
3
cup slivered almonds
1.Pre-heat oven to 180°C. Grease a 23cm
round oven proof dish.
2.Spread rice over base of prepared dish.
Arrange peaches and sultanas on top of
rice.
3.Combine orange juice and honey in a
saucepan. Gently heat, stirring until well
combined. Pour over rice and fruit.
4.Combine all topping ingredients into a
bowl. Spread evenly over rice and fruit.
5.Bake for approximately 30 minutes. Serve
with custard or ice cream.
Recipes continued