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Summer Rice Salad (Serves 4)
2 cups brown rice, cooked in Rice Perfect
Deluxe 7
1 x 450g canned 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
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.
Toss to combine.
2. Combine French dressing, sour cream,
pineapple juice and ginger.
3. Pour dressing over salad and toss well.
Sprinkle with coriander to serve.
Peachy Rice Crumble (Serves 4-6)
2 cups white rice, cooked in Rice Perfect
Deluxe 7
1 x 825g canned 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. Spread
evenly over rice and fruit.
5. Bake for approximately 30 minutes. Serve
with custard or ice cream.
10
Recipes continued