Meals and Courses

Brown Rice Salad with Peanuts and Raisins

cook 20 mins
  • 200 g (7 oz) easy-cook brown rice
  • bunch of spring onions, roughly chopped
  • 125 g (4 oz) raisins
  • 1 red pepper, cored, deseeded and sliced
  • 75 g (3 oz) roasted peanuts
  • 2 tablespoons dark soy sauce
  • 1 tablespoon sesame oil
  • Cook the rice in a saucepan of lightly salted boiling water for 15–18 minutes until tender.
  • Meanwhile, place the spring onions, raisins, red pepper and peanuts in a large bowl and toss with the soy sauce and sesame oil until well coated.
  • Once the rice is cooked, drain it in a sieve and rinse with cold water until cold. Once cold and drained, add to the other ingredients and toss well to coat and mix.
  • Turn into a serving bowl and serve, or place in a lunch box with slices of cheese or meat to serve alongside, if liked.
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