Jude and Oisin at FutureMap 03 (9295)

Jude's buffet rice salad
'The dressing has an oriental flavour with its fruit base flavoured with ginger and soy sauce. For variation you can add other cooked grains with the rice, such as wheat or barley, as they provide contrast in colour, texture and nutrition. This salad makes a good accompaniment to flans and other savoury dishes'.
Serves 4
8 oz [225g] long-grain brown rice
18 fl oz oz [525 ml] water
salt and freshly ground black pepper
For the dressing:
2 tablespoons fresh orange juice
2 tablespoons oil, preferably sunflower
1 dessertspoon soy sauce
1 clove garlic, crushed
1 teaspoon root ginger, freshly grated
1 dessertspoon sherry [optional]
salt and freshly ground black pepper
For the salad ingredients:
6 radishes, cleaned and sliced
2 oz [50g] raisins
1 orange, peeled and segmented
Optional extras:
2 oz [50g lightly toasted cashew nuts
2 sticks celery, trimmed and diced
4 oz [110g] fresh pineapple, cubed
Bring water to the boil and when boiling add the rice. Stir once, turn the heat down and simmer with pan covered for 25-30 minutes or until rice is cooked. Then season lightly with salt and freshly ground pepper.
Meanwhile prepare the dressing by mixing all the ingredients together in a screw-top jar. Shake them vigorously so that the flavours blend. Pour the dressing over the rice while it is still warm as it will then absorb more flavour. Prepare the salad ingredients and when the rice is cool mix everything together, pile it into a serving dish and serve.