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Ingredients

1 3/4 cups jasmine rice
4 corn cobs, kernels removed
1 green capsicum, quartered, finely diced
6 green onions, thinly sliced
1/2 cup roasted salad seeds (see note)
2 large lemons, juiced
1 tablespoon sesame oil
2cm piece ginger, peeled, grated

Method

Step 1 Cook rice following absorption method on packet (approx 15 min). Rinse and place in an airtight container. Refrigerate overnight.
Step 2 Rinse corn kernels and place in a microwave-safe bowl. Cover with plastic wrap and microwave on HIGH (100%) for 2 to 3 minutes or until just tender. Drain. Transfer to a large bowl. Add rice, capsicum, onion and salad seeds. Refrigerate until ready to serve.
Step 3 Combine 1/2 cup lemon juice, oil, ginger and salt and pepper in a screw-top jar. Secure lid. Shake well. Pour dressing over salad. Toss gently to combine. Serve.

Picnic rice salad

How to make Picnic rice salad

Ingredients

Method