Ingredients Salad Ingredients:
3 Lge crisp Granny Smith Apples with skin left on!!
1/4 packet large juicy raisens
2 Large green capsicums
6 Large green shallots
2 1/2 Cups uncooked raw brown rice, not white as it’s not suitable.
Salted Cashews (optional)
2 Sticks Celery (optional)
2 rounded teaspoons of Keens Curry Powder, less if you prefer, it’s trial and error as far your preference in taste goes! It’s always better to add less at first if you are unsure, and if it’s not enough you can always add it later!!
2 Good sized Medium juicy Lemons.
6 Tbs of Oil, ‘oil of your choice.’ Olive Oil is a good choice.
Salt & Pepper to taste
3 cloves of crushed garlic!
2 Teas of brown sugar
Instructions The day or night before, cook the brown rice in boiling water for exactly 20mins, drain, rinse thoroughly, and refrigerate in a colander overnight covered with a clean tea towel. This prevents your rice from sticking. If you overcook the rice, it will be sticky and you’ll end up with a gluggy salad…
- Dice apples in 1/4 inch cubes leaving skin on.
- Dice green capsicums.
- Dice shallots, the green stems as well.
- Dice celery (optional) Cut three slits down the stem and dice diagonally across.
- Cashews to either toss through or sprinkle over the top.
Add cooked brown rice into a very large salad bowl. Add the raisens, cashews, diced apples and vegetables to the rice.
Make the dressing up, shaking vigorously until combined, pour over rice etc and gently mix through until all ingredients are coated with the dressing. Refrigerate until needed, stirring occasionally so dressing does not settle in the bottom of the dish, and stir before serving…
Sprinkle etc cashews on top before serving…
The curry and green vegies will be the highlight of this colourful salad, it’s delightful, and a favourite amongst my family and friends…