Spiced rice salad

  • Portion size: Serves 6
  • Takes 10 min to make, 15 min to cook, plus defrosting
  • Difficulty: easy

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

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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
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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.
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  5. 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
  6. to warm through, then serve.)

Nutrition

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