Summary

Ingredients

• 250 g lon rain rice
• 3 cup water
• 3 tablespoons oil (rice oil), or mild olive oil
• 1 tablespoon rice vinegar or balsamic vinegar
• 2 tablespoon soy sauce
• 2 stalks spring onion (s)
• 0.5 ½ bunch parsley
• 100 g cranberries
• 100 g cashew nuts
• a bit salt
• some pepper

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Instructions

1. Put the rice and water in a saucepan and cook over medium heat with the lid closed for 20 minutes.
2. Roast the cashew nuts in a pan until golden brown and then cut or press them into small pieces. Cut the spring onions into small rings and cut the parsley into small pieces.
3. Mix rice oil, rice vinegar and soy sauce in a cup and season with salt and pepper.
4. Put the cooked rice in a bowl and mix with the cranberries, cashew nuts, spring onions and parsley. Add the rice oil mixture and stir in as well.