This gluten free vegan rice salad is a great way to use up left over rice and works really well as a side or a main dish. Try this recipe with chestnut and lentil bake.
NB rice is a common source of food poisoning. Rice should be kept in the fridge for only one day after cooking and then thrown away. Rice should only be reheated once after cooking before being thrown away. That said rice freezes really well so, if you have a freezer, there should be no excuse for throwing rice away.
200 g cooked cold rice
50 g spinach
2 tbs cashew nuts
2 spring onions
Half green pepper
Small handful fresh basil
1 tsp tamari (or other gfv soya sauce)
1 tbs toasted sesame seeds
1. Gently toast the cashew nuts in a dry pan on a low heat and set aside
2. Finely slice the spinach, finely chop the spring onions, green pepper and basil add to a large serving bowl
3. Add the cold, cooked rice and mix well
4. Pour over the tamari mix well and sprinkle the sesame seeds and cashew nuts over the salad.