Summer Rice Salad, Dressing, Peachy Rice Crumble

Summer Rice Salad

2 cups brown rice, cooked in Rice Perfect

1 x 450g can pineapple pieces in natural juice, reserving 1/4 cup juice for dressing 1 carrot, grated

1 zucchini, sliced

1 small red capsicum, cut into 1.5cm pieces

1/2 cup cashews, toasted and chopped

1/2 cup sultanas

1/4 cup white wine vinegar

1/4 cup honey

1/4 cup pineapple juice

2 tbsp grated ginger

1/4 cup coriander leaf, chopped

1.Place salad ingredients into large bowl. 2.Combine the dressing ingredients in a

bowl.

3.Pour dressing over salad and toss well. Sprinkle with extra coriander to serve.

2 cups white rice, cooked in Rice Perfect

1 x 825g can sliced peaches, drained

3/4 cup sultanas

1 cup orange juice

1/4 cup honey

80g butter or margarine melted

1/2 cup wholemeal flour

1 cup rolled oats

1/2 cup coconut

1/2 cup brown sugar, firmly packed

1/4 teaspoon cinnamon

1/4 teaspoon mixed spice

1/3 cup slivered almonds

1.Pre-heat oven to 180°C. Grease a 23cm round oven proof dish.

2.Spread rice over base of prepared dish. Arrange peaches and sultanas on top of rice.

3.Combine orange juice and honey in a saucepan. Gently heat, stirring until well combined. Pour over rice and fruit.

4.Combine all topping ingredients into a bowl. Spread evenly over rice and fruit.

5.Bake for approximately 30 minutes. Serve with custard or ice cream.