This Indian style brown rice salad recipe is not only different and tasty served with barbecue meats you can also use this salad to accompany spicy curry's as a side to balance meals chicken.
Prep Time

15 min mins

Cook Time

20 mins mins

Total Time

30 mins mins

Serves

4

Ingredients

  • 275 gm Laila brown rice
  • 1l water
  • 1 tsp curry powder
  • 2 red apples, cored and diced
  • 1 stick of chopped celery
  • 4 tbsp sultanas
  • 125 ml double cream
  • 1 tsp lemon juice
  • salt and pepper to taste
  • walnuts to garnish

Method

  • Combine the rice and water in a saucepan. Bring to the boil, then reduce heat to low, cover and simmer for about 30 minutes, until rice is tender. Drain, if necessary and leave to one side to cool.
  • While the rice is cooling, place sultanas in a bowl, and fill with enough hot water to cover. Cover with a clean kitchen towel and let them soak for 20 minutes to plump up. Drain after this time.
  • In a medium bowl, whip cream until soft peaks form. Fold in the curry powder, lemon juice and salt. In a separate bowl, stir together the brown rice, celery, apples and sultanas.
  • Fold into the curry cream, top with walnuts and chill until serving.
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