Red Cargo Rice and Brown Rice Salad with Bell Peppers, Raisins, and Walnuts

This Red Cargo Rice and Brown Rice Salad salad is a burst of textures, colours, and flavours. Asian-style dressing adds depth to the nutty texture; with a surprising combination of raisins and red bell peppers.

Red Cargo Rice is definitely a star in this Red Cargo Rice and Brown Rice Salad - it has more texture than brown rice and adds a great colour.  The presentation is beautiful enough to make it a holiday dish. It can be served warm as a colorful side dish or as a salad, when chilled.

Serves:  12 

  • 1 cup brown rice
  • 1 cup red cargo rice 
  • salt to taste
  • 1 red bell pepper, cored, seeded and diced
  • 1 green bell pepper, cored, seeded and diced
  • 1 cup golden raisins
  • 1/2 cup roasted walnut pieces, roughly chopped
  • 2 tablespoons chopped parsley
Soy Sauce Dressing
  • 1/2 cup oil
  • 1/4 cup soy sauce
  • 1 tbsp honey
  • 2 tbsp sugar 
  • 1 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 1 clove garlic crushed or finely chopped
  • 1cm root ginger finely chopped
  • salt and pepper to taste 
  1. To make the soy sauce dressing, put all sauce ingredients into a jar with a lid and shake well to blend. 
  2. Cook rice in boiling salted water for 40-45 minutes until soft. Rinse, drain well and cool. Place in a bowl and add remaining ingredients. 
  3. Toss thoroughly before serving. 10 minutes before going to serve, add the soy sauce dressing to the rice and veg and toss well, then serve.

    Adapted from

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