Saturday, January 19, 2008

Mixed rice salad with creamy tomato dressing

Hello everyone,
I will be honest and admit that I didn't do a lot of cooking last week because I was away for a few days in Albury, attending the annual community foundations forum.

So, this week I am giving you one of my great stand by recipes for when you are asked to bring a salad to a picnic or a BBQ. I have made it heaps of times and it's always popular. It also makes a big quantity, so you can adjust quantities as you wish. You can also change the ingredients according to what you like!

I hope you like it! Have a good week.

Love from Jane

Mixed rice salad with creamy tomato dressing

Serves 10 – good for a party or a BBQ

What you need:

· 1 cup brown rice
· 1 cup white rice
· 4 bacon rashers, chopped
· 2 onions, chopped
· 3 cups (375g) frozen corn and peas
· 1 cup sultanas

· ½ cup oil
· ¼ cup white wine vinegar
· 2 tablespoons mayonnaise
· 2 tablespoons tomato sauce
· 2 cloves garlic, crushed

What you do:

Make the dressing by combining all the dressing ingredients in a jar and shaking well.

Add brown rice to large pan of boiling water and boil, uncovered, for 15 minutes; add white rice and boil for a further 15 minutes (do check cooking instructions on rice packaging as you can buy quicker cooking rice these days). Ensure that rice is tender but not soggy. Drain and cool.

Cook the bacon and onions in a pan until the onion is soft and the bacon crisp. Drain.

Boil, steam or microwave corn and peas until tender; drain, rinse under cool water and drain again.

Combine all ingredients in a bowl with the dressing and serve. It’s best to add the dressing just before serving.