The original recipe used 1.5 cups of brown rice but I prefer buckwheat and red quinoa, which makes it gluten-free and more varied. If making it strictly gluten-free, be sure to use tamari (GF soy sauce). This \’salad\’ is best made the day before so the dressing infuses into the other ingredients. It goes well with satay chicken.
- 1 to 1.5 cups buckwheat (for 4 adults, just 1 cup is enough)
- 1 cup of red quinoa (optional)
- 1 yellow or red capsicum, finely diced
- 3/4 cup of spring onion (firm white part so about 3 stems, maybe more)
- 2 cups fresh coriander leaves (at least 1 bunch)
- 1 cup raisins
- 1.5 cups loosely crushed cashew nuts
- the softer half of half a wombok, finely sliced (not the thick stem-part) (optional).
- Dressing: 4 tbs (about one-third cup) of light soy sauce with 1 tbs extra on hand, juice from 1 lemon (equivalent to 2 cubes from the freezer to make one-third cup), one-third cup olive oil, optional 1 tsp sesame oil and 1tsp apple cider vinegar.
- Use the electric pressure cooker for the buckwheat at a ratio of 1 cup buckwheat to 1.5 cups of water. It only requires 5 minutes at high pressure and then wait 10 minutes before removing the lid (slow release). If using brown rice instead, cook 1.5 cups of brown rice with almost 2 cups of water on high pressure for 20 minutes.
- Use a regular rice cooker for the quinoa at a similar ratio to white rice – if using.
- Use a mortar and pestle to loosely pound the cashew nuts.
- Mix all ingredients together in a large bowl except the fresh coriander and wombok so these don\’t get too soggy ahead of time. Allow the bowl of mixed ingredients to meld flavours for a few hours in the fridge if you have the time.
- Before serving, mix through the coriander and wombok (if using).