Kate’s Rice Salad: Friar Street Kitchen, Worcester | Recipe

Prompted by a photo of a healthy Tabbouleh salad I’d made and posted on my Instagram account; Kate, Co-owner of newly opened Worcester restaurant Friar Street Kitchen thought it looked ‘amazing’ and suggested I gave her rice salad a try. Kate kindly shared her recipe for this ‘BBQ must have’, and recommended serving it with Aldi’s lime, chilli and ginger salmon fillets. I made up a batch to accompany our steak sandwiches for dinner and ate the rest for lunch over the next couple of days.

Slight confession Kate: I used (2 packs) Tilda pre-cooked pilau basmati brown rice as was in a hurry, and it turned out really well!

The recipe serves 8

Ingredients

170g brown rice (I used 2 packs Tilda microwaveable rice, 500g)

6 spring onions, finely chopped

1 red pepper, finely chopped

1 green pepper, finely chopped

60g currants

60g roasted cashew nuts

2 tbsp. roasted sunflower seeds

2 tbsp. chopped parsley

1 tin sweetcorn, drained

6 tbsp. soy dressing (see below)

Soy dressing

4 tbsp. dark soy sauce

177ml rapeseed oil, Kate uses Risbury Rapeseed Oil

2 tbsp. fresh lemon juice

2 cloves garlic, crushed

salt and pepper

Dash of toasted sesame oil – important

Method

  1. Cook rice as per pack instructions
  2. Add some dressing whilst the rice is still warm
  3. Leave rice to cool and then add the remaining ingredients and dressing.
  4. Mix well and serve

Can be kept in the fridge for up to 5 days

 

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