Sandra's rice salad

Ingredients for 6 servings:

• 250 g long grain rice
• 3 cups water
• 3 tbsp oil (rice oil), or mild olive oil
• 1 tbsp rice vinegar, or balsamic vinegar
• 2 tbsp soy sauce
• 2 stalks of spring onion(s)
• ½ bunch parsley
• 100 g cranberries
• 100 g cashew nuts
• some salt
• some pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegan, simple and delicious, intended as a side dish

Place the rice and water in a pot and cook over medium heat with the lid closed for 20 minutes. Roast the cashews in a pan until golden brown, then finely chop or press them. Slice the spring onions into small rings and finely chop the parsley. Combine the rice oil, rice vinegar, and soy sauce in a cup and season with salt and pepper. Transfer the cooked rice to a bowl and mix with the cranberries, cashews, spring onions, and parsley. Add the rice oil mixture and stir to combine.