We know that rice is usually served as a side or an accompaniment to a dish, but we decided to make this kitchen staple the hero today. This sultana rice salad is best served chilled the day after cooking to allow the flavours to settle. We love it as a work lunch!

SERVES 4 // COOKING TIME 45 min

INGREDIENTS
1 cup brown rice
1 stick cinnamon
½ tsp turmeric
2 onions, sliced
1 tsp cumin
¾ cup cashews, toasted
⅓ cup sultanas
1 chilli, chopped

METHOD
1. Simmer rice, cinnamon and turmeric with 2 cups water and 1 tbsp salt for 20–25 minutes.
2. Fry onions and cumin for 5 minutes, until onion is soft.
3. Mix all ingredients. Season.

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