I believe this recipe came from a Woman's Weekly recipe book, although i'm not sure. The titular Hugh was someone i spent time with on Raoul Island. I recall he made a few rather nice meals, and i think they all came from the same collection of vegetarian recipes in a Woman's Weekly publication. I enjoyed this one enough to copy it into my own cookbook. I haven't made it for a few years, but was flicking through my recipes recently, and having had lots of beans in the garden i was inspired to make it again.
The dressing is a bit of effort, but is what really makes the dish. The quantities given make enough dressing for 2 or 3 salads, but it keeps well in the fridge, or you can scale down the quantities.
Brown rice is essential for this dish; it gives extra flavour and bite to the meal. I did make this dish with white rice on one occasion when tramping (i made the dressing at home and took it in a plastic screw-lid jar). I used white rice instead of brown as it requires so much less cooking, thus conserving fuel, however i wouldn't make it with white rice again - the result was blander, and also much "gluggier", although maybe i just overcooked the rice.
We are coming to the end of bean season now, but as i had some spare dressing i made it again recently, and even had my own home-grown green capsicum to use - something of a coup, as prior to this season i have never managed to grow capsicum. I took the leftovers for lunch when i headed into the hills for work last week - very nice!
HUGH"S TASTY BEAN and RICE SALAD
1 cup cooked brown rice
3/4 cup roasted peanuts
1/2 cup currants
1/4 cup poppy seeds
1 cup lightly cooked green beans
1/2 cup sultanas
1/4 cup sesame seeds
1 cup beansprouts, parsley, celery or capsicum
For the dressing:
1 cup oil
1/2 cup raisins
1 cup cider vinegar
1 dessertspoon curry powder
Combine the salad ingredients and add the dressing.
To make the dressing, heat the oil, add the curry powder and sizzle for no more than a minute. Pour in the cider vinegar slowly, add the raisins, bring to the boil and simmer for 5 minutes. remove from the heat, add the juice, allow to cool and blend until smooth. This is a very thick dressing and should be used sparingly. Add a little and taste before adding more.