serves
4
prep
15 minutes
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 250 g Bhutanese red rice (substitute with Sri Lankan red rice or brown rice)
- 4 spring onions, finely chopped
- 1 red capsicum, finely chopped
- 1 ½ cups (180 g) dried goji berries, or other dried fruit such as mango, roughly chopped
- 1⅓ cups (180 g) toasted hazelnuts, roughly chopped
Mum’s cucumber pickle
- 1-2 garlic cloves, crushed with sea salt flakes
- ¼ cup (60 ml) malt vinegar
- 1 tbsp raw sugar
- 1 tsp sea salt flakes
- Black pepper, to taste
- 1 telegraph cucumber
Dressing
- ¼ cup (60 ml) olive oil
- 1 tbsp mirin
- ⅓ cup (80 ml) rice vinegar
- 1 garlic clove, finely chopped
- 2 tbsp (40 ml) lemon juice
- 1 tsp grated fresh ginger
- 1 tbsp sugar
Standing time: 10-20 minutes
Chilling time: 30 minutes
Instructions
- Cook the rice in a rice cooker with 350 ml water and a pinch of salt. Alternatively, bring the rice and 350 ml water to the boil in a heavy-based saucepan, then cover and simmer over low heat for about 20 minutes, then turn off the heat and leave to stand, covered for 4 minutes, then fluff the rice grains with a fork. Set aside to cool.
- Meanwhile, to make the cucumber pickle, in a small jug, combine the garlic, vinegar, sugar, salt and pepper and stir well to combine. Peel the cucumber into long ribbons, down to the seeds, discarding the seeded centre, then add to a medium bowl. Pour over the picking liquid and set aside until ready to serve.
- In a small bowl, whisk together the ingredients for the dressing. Set aside for 10-20 minutes to allow the flavours to infuse. When the rice is cool, place it in a large bowl and toss the remaining salad ingredients through. Add enough dressing to your preferred taste. Cover and refrigerate for 30 minutes before serving, to let the rice soak up the dressing.
- Serve the rice salad with a side of pickled cucumbers.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
