After our recent ode to nutritious and delicious Jasberry rice, it seemed rude not to share the recipe we’ve mentioned. Please welcome Jasberry rice salad!
Ingredients:
- 1 Cup Jasberry rice
- 2 Tbsp extra virgin olive oil
- 2 tsp pure sesame oil
- 1 tsp coconut sugar
- 50g red bell pepper, finely chopped
- 50g yellow bell pepper, finely chopped
- 25g shallots, finely chopped
- 25g green onions, finely chopped
- 50g dried cranberries and blueberries
- 80g roasted, unsalted cashew nuts
- 2½ Tbsp soy sauce
- ½ lime, squeezed for juice
- Sliced almonds
Method:
- Cook Jasberry rice according to packaging instructions. Set aside to cool.
- For the dressing: Mix together olive oil, soy sauce, sesame oil, lime juice and coconut sugar in a large salad bowl. Add green onions, red and yellow bell pepper, shallots and dried berries to bowl and mix well.
- Add Jasberry rice, cashew nuts and almond slices to bowl and toss until full mixed.
- Serve at room temperature or place in refrigerator for one hour to serve cold.
- Serve topped with more sliced almonds to taste.
- This dish can be kept in the refrigerator for 2-3 days, deliciously served cold.