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Hi. This weekend I was able to spend time with treasured friends up at beautiful Peregian Beach on the Queensland Sunshine Coast. The weather was lovely and we had a fabulous couple of days.
It was really great to spend some quality time, relaxing. Life is short and I think that it is essential to take the time to de-stress. It’s even better when you do it by spending time with people who are important to you.
With no research to share this week, I thought I would share another recipe.
I came across this Rice Salad recipe some time ago and adapted it to suit our tastes. I have made it several times for barbeques and parties and it always gets rave reviews.
It is really simple, quite tasty and nutritious.
Crunchy Rice Salad – serves 4 to 6
3 cups cooked rice, cooled – I like to use a Mountain Blend as it has a nice tasty mix of rice
300 grams of Pumpkin or Sweet Potato (cooked and cut into small pieces)
½ cup chopped Parsley
2 green shallots finely sliced
½ cup finely sliced Snow Peas
½ cup Bean Shoots
1/3 cup toasted Pepitas/Pumpkin seeds
3 tbsp toasted Sunflower seeds
Dressing
1 clove of garlic crushed
1 tbsp sesame oil
1 tbsp olive oil
1 tbsp soy sauce
2 tbsp lime juice
Method
I like to cut my sweet potato or pumpkin into thick slices and cook them under the grill so it gets a bit of dark caramelisation for added flavour.
While the potato or pumpkin is cooking – put the rice into a large salad and mix the dressing ingredients together in a jug.
Chop the cooked slices into small cubes and put it into the bowl with the rice and other ingredients.
Combine the ingredients gently with a large spoon.
Pour the dressing over the salad and give the salad another mix to incorporate the dressing.
This is great as a side dish or you could even have it as a main meal.
Enjoy.
Till the next post,
Live Clean n Prosper
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