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Taste Coleambally - Food & Farm Festival
Fruity Rice SaladRecipe submited by SunRice Coly cookoff contestants Marg and Diana Burge
INGREDIENTS:
  • 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

DRESSING:
  • 1/4 cup Orange Juice
  • 2 Tablespoons Oil
  • 1 Clove Garlic, crushed
  • 1 teaspoon grated Green Ginger
  • 2 teaspoons Honey
  • 1 teaspoon Lemon Juice

METHOD:

  1. Add rice gradually to a large pan of boilng water, and boil uncovered 10 to 15 minutes or until tender. Drain and cool.
  2. Toast pinenuts in moderate oven 5 to 8 minutes.
  3. Combine all ingredients in a salad bowl, and toss well with dressing.
  4. Cover, and refrigerate for several hours before serving.
  5. Dressing: Combine all ingredients in a screw top jar, shake well.

Serves 6
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