Rice Salad

White Rice has health benefits even though it has been stripped of its natural nutrients. Its low fibre content relieves morning sickness and diarrhoea. White rice is easily digested and contains all the amino acids which help maintain healthy eyesight, hair and skin, the glands, heart, lungs, brain and nervous system. Brown Rice is nutritionally dense, is a good source of vitamins B2 and B3, and is a super source of dietary fibre. The manganese and magnesium contents promote healthy bones, while its selenium counteracts the effects of free radicals. Black Rice is a natural anti-inflammatory and ant-oxidant, is rich in iron and has a high fibre content. Wild Rice is not a grain. It is an aquatic grass seed that has about double the protein and is richer in the amino acid Lysine that lowers cholesterol and promotes healthy bones. Wild rice is a food source for zinc which helps protect the liver and boosts the immune system. Laboratory tests show wild rice contains 30 times more antioxidants than white rice.

Mixed Rice Salad-Make dressing first;

Ingredients:

  • 3 tablespoons finely chopped ginger

  • 1 dessert spoon lemongrass finely chopped

  • 3 tablespoons apple cider vinegar

  • 2 tablespoon olive oil

  • freshly ground black pepper and salt to taste

Method: Put vinegar, oil, lemongrass and ginger in a lidded jar, shake well and let marry in fridge 24 hours.

Salad Ingredients:

  • 1 cup jasmine rice

  • 1 cup brown rice

  • 1/2 cup wild rice

  • 1 large can of corn kernels

  • 3 tablespoons fresh coriander, chopped

  • Nasturtium flowers for garnish.

Method: Mix wild and brown rice together, rinse until the run-off water clears, steam till tender. Now steam and drain the Jasmine rice, then mix with wild and brown rice. Drain the corn, discard liquid, toss corn with the mixed rice, add the coriander. Strain the dressing, add salt and pepper to taste, toss lightly with salad ingredients, Garnish with nasturtium flowers.

Rice & Cabbage Salad

Make the dressing first-Ingredients:

  • 2 cups almond milk

  • 3 cups blanched almonds

  • 3 cloves garlic

  • 1 dessert-spoon paprika

  • salt and black pepper to taste

Method: Soak almonds in milk overnight on bench-top, Next day puree with garlic and paprika, taste, add seasoning.

Salad Ingredients:

  • 3 cups of cooked, jasmine or Basmati rice

  • 1 cup of whole blanched almonds

  • 1 cup of finely shredded white cabbage

  • 1 cup of finely diced red-skinned apples

  • 3 tablespoons of lemon or lime juice

  • 1 tablespoon olive oil

Method: Put almonds and oil in a thick based pan over low heat, stir till almonds are golden, then toss almonds and rice together until evenly distributed. Make a castle of almonds and rice in the centre of a serving plate, then surround the rice castle with the shredded cabbage. Toss the apples in the lemon or lime juice, and add to the rice castle. Drizzle almond milk dressing over the cabbage and around the edge of the plate.

The bigger the hat, the smaller the property (Australian proverb)