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17 December 2012,21:51 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Put the rice in a pan and cover with water. Bring to the boil, then cover and simmer for 30 minutes until tender.
  • Meanwhile, chop the spring onions (scallions), using a sharp knife. Deseed and chop the red (bell) pepper and thinly slice the radishes.
  • To make the dressing, place the crunchy peanut butter, groundnut oil, light soy sauce, white wine vinegar, honey, chili powder, garlic salt and pepper in a small bowl.
  • Whisk for a few seconds until well combined.
  • Drain the rice thoroughly and place in a heatproof bowl.
  • Heat the dressing in a small saucepan for 1 minute and then toss into the rice and mix well.
  • Workings quickly, stir the pineapple pieces, spring onions (scallions), (bell) pepper, bean sprouts and peanuts into the mixture in the bowl.
  • Pile the hot rice salad into a warmed serving dish.
  • Arrange the radish slices around the outside of the salad and serve immediately.


  • 500 grams brown rice
  • 2 bunch spring onions (scallions)
  • 2 red (bell) pepper
  • 200 grams radishes
  • 500 grams can pineapple pieces in natural juice, drained
  • 200 grams bean sprouts
  • 150 grams dry-roasted peanuts


  • 4 tablespoons crunchy peanut butter
  • 2 tablespoons Cooking Oil
  • 4 tablespoons light soy sauce
  • 4 tablespoons white wine vinegar
  • 4 teaspoons clear honey
  • 2 teaspoons chili powder
  • 1 teaspoon garlic salt
  • Pepper

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