Hugh's Tasty Bean and Rice Salad

March 6, 2018

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!






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.



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August 31, 2018

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Hi There

I'm Marion! I love food and i love cooking using fresh, seasonal ingredients. I enjoy finding new ways to use ingredients from pantry and property, and i aim to provide you with as many delicious ways as possible to use your own produce from home and garden.

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