Recipe: Kennedy Family | Excerpt from Around Our Table by the Puahue School PTA, available from Paper Plus Te Awamutu or online

This is a recipe we are frequently asked for. It’s a great one for summer BBQs as an alternative to the good ol’ lettuce, tomato and cucumber salad. Kids and hubby love it and it’s easy enough to add or change ingredients to suit your family, eg change soy sauce for tamari to make it GF.

Serves 10 people

1½ cups brown rice
salt to taste
3 spring onions, finely chopped
1 red capsicum, cored, seeded and diced
¾ cup raisins – optional
75g cashews, raw or roasted and roughly chopped
2 tbsp chopped parsley
¼ cup pumpkin seeds, optional but they add a nice crunch

Soy Sauce Dressing
½ cup cooking oil
2 tbsp soy sauce
1 tbsp lemon juice
2 level tsp sugar
1 clove garlic, crushed or finely chopped
1cm root ginger, finely chopped
salt and pepper to taste

To make the soy sauce dressing, put all the sauce ingredients into a jar with a lid and shake well to blend. Kids love doing this!

Cook rice in boiling water for 40-45 minutes until soft. Rinse, drain well and cool.

Place the rice in a large bowl and add in spring onions, red and green capsicums, raisins, cashews, parsley and pumpkin seeds.

Toss thoroughly. 10 minutes before serving add a sufficient amount of the soy sauce dressing to the rice and vegetables.

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