Be sure to add this hearty, delicious Rice Salad to your menu!
Enjoy! Colleen (thanks Karen!)
Curry Rice Salad Feed Your Inner Cook |
Preparation : 30-35 minutes to cook BROWN rice. Refrigerate overnight if possible
15 minutes to chop veggies and dress the salad.
Serves: enough for 4 as a meal. Excellent as a side or party portions
Ingredients
1 cup UNCOOKED brown rice should give you approx 3 cups cooked BROWN rice - we use Brown rice for it's lovely nutty flavour and holds the dressing well
1 cup UNCOOKED brown rice should give you approx 3 cups cooked BROWN rice - we use Brown rice for it's lovely nutty flavour and holds the dressing well
add your favourites - we recommend
1 red apple - cored and finely diced. Leave the skin ON
2 shallots - sliced
handful sultanas or currants
finely diced Red Capsicum and Green if you like
Sliced celery
Grated or shredded carrot
handful corn kernels
Small zuchinni diced
Small zuchinni diced
handful peas
fresh herbs - parsley etc
Garnish: optional - toasted sesame seeds, toasted pepitas, shredded herbs
Garnish: optional - toasted sesame seeds, toasted pepitas, shredded herbs
Dressing - Please note - you may not use all the dressing - depends on rice
1/4 cup Olive Oil
2 tablespoons Rice Wine Vinegar (or white vinegar is okay)
Depending on your taste 2 teaspoons or 1 tablespoon curry powder (we like Keen's for this recipe- easy to find)
Dollop of nice honey
1 Garlic clove crushed
Salt and Pepper to taste.
dried chilli flakes (optional)
Method.
cook the Brown rice according to packet directions. I like the absorption method.
Whilst the rice is cooking - combine the dressing ingredients in a screwtop jar.
Shake it well. Taste the dressing - may need to add a touch more vinegar etc.
When rice is cooked, add the sultanas or currants.
Pour about half the dressing over the rice. Fork it through and refrigerate covered.
A few hours later, or preferably the next morning
stir through all your diced and sliced vegetables and fork to combine.
Taste.
Add some more of the shaken dressing if needed and adjust Salt and pepper if needed.
Serve garnished with toasted sesame seeds, pepitas or shredded herbs.
Enjoy! Colleen (thanks Karen!)
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