Every now and then you come across a dish so tasty that you simply have to get hold of the recipe, this Summer Rice Salad is definitely a keeper. A big thank you to Jess firstly for introducing me to this recipe, and secondly for sharing it with me! Like all the best recipes it’s been handed down through the generations, and the original recipe comes from Jess’ Grandmother, Dorothy Murison.
It’s now one of my favourite BBQ accompaniments with plenty of zing, lots of wonderful textures and colours. The best part is it’s simple to make, and can be made ahead of time making it a great BBQ or party dish. I followed the recipe to the letter, and it has worked out perfectly every time. I make the dressing early so I can shake it every time I go to the fridge, and give the flavors time to develop. Also if the dressing seems a bit generous just remember the rice is thirsty and will absorb a lot of dressing.
Ingredients for the Rice Salad
- 1 and a 1/2 cups uncooked rice
- 2 red apples, diced
- 1/2 cup celery, diced
- 1/2 cup sultanas
- 1/4 to 1/2 cup walnuts, chopped
- 1 red or green capsicum, diced
- 1 good handful parsley, chopped
- 2/3 cup oil
- 1/2 cup white vinegar
- 1/2 cup sugar
- 1 rounded teaspoon curry power
- 1 crushed clove garlic
- Put all the dressing ingredients into a screw topped jar, seal well and shake vigorously every time you go to the fridge
- Cook the rice, drain and cool
- When the rice is cold add all the other ingredients
- Add the dressing prior to serving, stir well
I can’t wait to try making this, it was sooooo good when you made it.
Thanks for sharing:-)