Spiced rice salad

Name: Spiced rice salad
Yield: Serves 6
Cuisine: Indian recipes
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

Easy
June 2010

Easy
June 2010

Test kitchen approved

Serves 6
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

Nutrition: per serving

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

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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

Method

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 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.
Spoon into plastic containers, seal and freeze for up to 3 months.
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
to warm through, then serve.)