Rice, Nut and Seed Salad with Tahini Dressing
Recipe type: Mains
Serves: 4
 
Ingredients
  • Ingredients
  • Ingredients
  • For the rice:
  • For the rice:
  • 1 tablespoon sunflower seeds
  • 1 tablespoon sunflower seeds
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon hazelnuts
  • 1 tablespoon hazelnuts
  • 1 tablespoon pecan or walnuts
  • 1 tablespoon pecan or walnuts
  • 1 tablespoon hazelnuts
  • 
1 tablespoon almonds
  • 1 tablespoon hazelnuts
  • 
1 tablespoon almonds
  • 8 unsulphured dried apricots
  • 8 unsulphured dried apricots
  • 1 carrot, diced
  • 1 carrot, diced
  • 2 cups cooked rice (white, brown or wild)
  • 2 cups cooked rice (white, brown or wild)
  • For the tahini dressing:
  • For the tahini dressing:
  • 2 tablespoons tahini
  • 2 tablespoons tahini
  • Juice of 1 lemon
  • Juice of 1 lemon
  • Half teaspoon maple or agave syrup
  • Half teaspoon maple or agave syrup
  • Quarter teaspoon each mustard powder, sweet paprika and cumin
  • Quarter teaspoon each mustard powder, sweet paprika and cumin
  • 
2-3 drops soy sauce
  • 
2-3 drops soy sauce
  • 4-6 tablespoons warm water
  • 4-6 tablespoons warm water
  • To serve:
  • To serve:
  • Salad leaves
  • Salad leaves
  • Beansprouts, alfalfa or cress
Instructions
  1. Chop the nuts and dried apricots roughly, then mix all of the rice salad ingredients together in a large bowl.
  2. To make the dressing, place all of the ingredients except the water in a jar and shake well. Add about 4 tablespoons of the water and shake again. If the dressing is too thick, add more water and shake again, repeating until you're happy with the consistency.
  3. Serve with salad leaves and sprouts, alfalfa or cress (or all three!)
Recipe by Veggie Runners at https://www.veggierunners.com/?p=3831