Spiced rice salad

Spiced rice salad
  • Serves icon Serves 6
  • Time icon Takes 10 min to make, 15 min to cook, plus defrosting

This spicy rice salad recipe is ideal for summer and al fresco eating. Serve as part of a picnic, if you like.

Nutrition: per serving

Calories
221kcals
Fat
3.7g (1.1g saturated)
Protein
9.2g
Carbohydrates
39.3g (2.6g sugar)
Salt
0.8g
Calories
221kcals
Fat
3.7g (1.1g saturated)
Protein
9.2g
Carbohydrates
39.3g (2.6g sugar)
Salt
0.8g

Ingredients

  • 1 large red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tbsp olive oil
  • Knob of butter
  • 1 tsp cumin seeds
  • ½ tsp chilli flakes
  • 300g basmati rice
  • 650ml vegetable stock, hot
  • 400g tin kidney beans, drained and rinsed
  • Zest of 1 lime
  • Small bunch of fresh coriander, leaves chopped

Method

  1. In a saucepan with a tightly fitting lid, soften the onion and garlic in the olive oil and butter over a low heat. Increase the heat, add the cumin and chilli and cook, stirring, for
  2. 2 minutes. Stir in the rice, mixing it with the buttery onion. Pour in the stock, bring to a simmer, cover and cook over a low heat for 5 minutes. Remove from the heat and leave for 5 minutes with the lid on. Fork through the kidney beans, lime zest and seasoning. Cool completely.
  3. Spoon into plastic containers, seal and freeze for up to 3 months.
  4. Defrost well, stir in the coriander and serve cold. (If not freezing, add the coriander with the beans and zest, re-cover, leave for 5 minutes
  5. to warm through, then serve.)

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