Cocktail Party - Art Exhibition
50 Mile Meal
Coly Colour Run
Paddock to Plate Precinct
Food N Fibre Regatta
The Watering Hole
Guest Foodie 2020
Sunrice Coly Cookoff
Coly Cookoff Recipes
Fragrant Coconut Rice with Satay Chicken
Poached Chicken with Mushroom Rissotto
Deep Fried Rice Balls with Caramel Sauce
Chicken Breast stuffed with Wild Rice and Cranberry Stuffing
Big Dave's Paella
Savoury Beef Rolls
Black Rice Coconut Pudding with Caramelised Bananas
Fruity Rice Salad
Sweet Potato and Pumpkin Mash
Fruity Rice SaladRecipe submited by SunRice Coly cookoff contestants Marg and Diana Burge
3/4 cup long grain Rice
1/2 cup Pinenuts
1/2 cup Sultanas
1 stick Celery, diced
4 Shallots, chopped
1/2 cup Walnut pieces
2 Tablespoons chopped Glace Ginger
2 Glace Apricots, chopped
1/4 cup Orange Juice
2 Tablespoons Oil
1 Clove Garlic, crushed
1 teaspoon grated Green Ginger
2 teaspoons Honey
1 teaspoon Lemon Juice
Add rice gradually to a large pan of boilng water, and boil uncovered 10 to 15 minutes or until tender. Drain and cool.
Toast pinenuts in moderate oven 5 to 8 minutes.
Combine all ingredients in a salad bowl, and toss well with dressing.
Cover, and refrigerate for several hours before serving.
Dressing: Combine all ingredients in a screw top jar, shake well.
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